Cocotte, round Monkfish Cocotte with a bacon crust on green cabbage




20 min.

cooking time

40 min.
  • Slice the cabbage with a knife into fine strips. Melt 30 g butter in a roasting pan. Add the cabbage and cover with water. Season with salt.
  • Simmer covered for about 25 minutes on a low heat.
  • Add the cream and thicken to half the volume. Season the vegetables with spices according to taste.
  • Crosswise wrap two slices of smoked bacon round each of the monkfish fillets. Melt 20 g butter in a frying pan. Sear each side of the monkfish for 1-2 minutes until golden brown.
  • Place the fillets directly in the Cocotte on top of the vegetables. Close the lid and place the Cocotte for 10 minutes in the preheated oven at 180 °C. Then serve immediately at table from the Cocotte.

4 small monkfish fillets

8 thin slices of bacon, smoked

1/2 green cabbage

50 g butter

100 ml whipped cream

Fine salt

Ground pepper