Monkfish with brussle sprouts and roasted baguette

PREPARATION

1

For the brussle sprouts

Rinse the brussle sprouts and if necessary take off the outer, decolored leaves. Bring a big pot of water to a boil and lightly salt it. Blanch the brussle sprouts for 5 min and right away cool them in ice water. Halve every head of the sprouts and place in a bowl. Peel the garlic, finely chop it and give it to the sprouts. Cut the chili in half, deseed, finely chop and mix with the sprouts. Juice one lime, take the same amount of olive oil and season the brussle sprouts mix. Add some salt and put aside for later.

2

For the Bacon

Heat the Otto Grill on lowest level for three mins. Place bacon on the cast iron grill grate and roast the bacon for 3-4 minutes on Meat-O-Meter level 5 until it has the desired color.

3

For the roasted baguette

Rip the Baguette to walnut sized pieces. Season with olive oil, salt and pepper and roast on lowest heat level, Meat-O-Meter level 5 for 1-2 mins. while stirring constantly.

4

For the Lime

Halve two limes and roast them for a short time under full heat.

5

Finish the brussle sprouts

Place the prepped and seasoned brussle sprouts on Otto´s Drip Tray and roast on Meat-O-Meter level 4 for 4 minutes.

6

For the monkfish

Cut the fish fillet in 12 equally sized pieces and salt them. Place the Otto Grill on medium heat and grill the monkfish on Meat-O-Meter level 3 for round about 2 minutes on each side.

4

Plating

Plate the fish with brussle sprouts, bacon, roasted baguette and lime.