Ingredients (for 4 people)
- 600 g monkfish fillet
- 1 tbsp lemon juice
- A little salt
- 12 slices of Grischuna Grisons dry-cured ham
- 12 sage leaves
- 2 tbsp cooking butter
- 2 dl vegetable or fish bouillon
- 9 cherry tomatoes
- 1 tbsp butter
Cut the monkfish fillets into 12 slices, sprinkle with lemon juice and season to taste. Leave to marinate for a short time.
Put one folded up slice of dry-cured ham and one sage leaf on each fillet and hold it in place with a toothpick.
Sear on both sides in the hot cooking butter, add the bouillon, cover and leave to simmer over low heat for 8 to 10 minutes.
In the meantime, steam the whole cherry tomatoes lightly in the hot butter, stirring frequently.
Serve the fish and garnish with the cherry tomatoes.