Larded Monkfish, Cooked on the Bone, with Bean Puree and Salsa of Smoked Eel

Perhaps your new favorite bean dish:

Soak the cannellini beans in water for one night, twelve hours.

The following day, drain the beans and drain them in a colander. Peel and finely dice the shallot and the garlic clove.

Heat a tablespoon of olive oil and sauté until translucent.

Add the beans. Extinguish with white wine and fill up with chicken stock. Cook the herbs in a linen bag or herb strainer.

When the beans are soft, remove the herbs and finely grind the beans with a blender. Perhaps strain the amount through a sieve. Only now season the puree with sea salt, pepper and olive oil. If the puree is too thick, thin it with a little chicken stock.

Chop the pecans and toast them lightly in a non-stick frying pan without oil. Cool on a plate.

Cut the smoked eel into cubes. Cut the tomato fillets into cubes as well. Place in a suitable bowl with the herbs and stir through with the balsamic vinegar and olive oil to make a creamy sauce. Season to taste with salt and freshly ground pepper.

Preheat the oven to 120 °C , convection oven to 100 °C .

Peel the garlic clove and cut into thin sticks, pluck the rosemary tips.

Using a pointed knife, lard the monkfish evenly with the rosemary needles and garlic cloves, then season lightly with salt.

A large

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