Monkfish Skewers on Saffron Rice

Chop tarragon, stir with lime juice and pepper to make a marinade.

Cut monkfish into strips and marinate for 10 min. Cut peppers into strips, blanch in hot water for 2 min. Divide peppers, bacon slices, fish evenly in portions on skewers, season with paprika and salt. Roast in oil and butter for 3 min on each side.

For the long grain rice, chop onion, sauté briefly in oil until soft. Clean mushrooms, cut into slices, chop fennel bulb, add both to onion form, steam. Add chicken soup, long grain rice, salt and saffron, cook for about 18 minutes. Arrange skewers on risotto, garnish with lemon wedges.

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Our tip: Use bacon with a subtle smoky note!

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