Monkfish Fillet with Potato Basil Chips and Champagne Sauce

First prepare the champagne sauce: Finely chop the shallot. Melt the butter in a saucepan, add the fish stock and reduce by half. Pour in the cream, reduce again and add the Cahmpagner or sparkling wine. Season to taste with salt and pepper.

Divide the monkfish into 4 portions. Acidify with lemon juice, salt and pepper. Coat both sides with mustard and flour. Heat a mixture of oil and butter in a pan and fry the monkfish fillets over low heat.

For the potato basil chips, slice the potatoes into paper-thin slices using a slicer. Place a basil leaf between each 2 slices of potato and fry in oil until crisp. Salt.

Arrange the monkfish fillets on preheated plates, pour the champagne sauce around them and garnish with the potato-basil chips.

Preparation Tip:

Following the recipe for earth apple basil chips, you can also prepare aromatic earth apple sage chips. If necessary, bind the champagne sauce with a little flour butter.

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