Leek Cream Soup with Monkfish Medallions
and Tomato Fondue
By Executive Chef Rainer Sigg, Adlon Restaurant, Berlin, Germany

Leek Cream Soup Ingredients:
(Measurements in Grams)
40 grams Butter
150 grams Champignons
5 Shallots
3 Leeks
100 grams Celery Root
750 grams Fish Stock
350 grams Whipped Cream
TT Salt, Ground Pepper, Nutmeg

Procedure:
PreCut the leeks in half and rinse well under water. Cut in strips and serve the green part of the leek.Cut the peeled shallots in 1cm (big dices) and brown lightly in butter with the other vegetables. Add the fish stock and boil approx. 20 minutes. Fill up with cream and reduce for 10 minutes, and (grind fine) and pass through a sieve. Season with salt, pepper and nutmeg. Blanch the green part of the leek, put it in cold water, and place in liquid.

Tomato Fondue Ingredients:
200 grams Marinated, dried tomatoes
100 grams Tomato oil
8 Anchovies fillet
1 Garlic clove
60 grams Old balsamic
200 ml Olive oil
TT Salt, Ground Pepper

Procedure:
Take the dried tomatoes and chop them fine. Cut the anchovy fillet in brunoise. Chop the garlic and mix with the anchovy brunoise and the chopped dried tomatoes. Add old balsamic and mix with olive and tomato oil. Eventually season with salt and pepper.

Fish Ingredients:
8 x 30 grams monkfish medallions
25 ml Olive Oil
20 grams Butter
1 Twig Thyme
1 Clove Garlic

Procedure:
Flatten the monkfish medallions. Heat the olive oil, add garlic and thyme and sauté the monkfish medallions constantly from both sides until they get gold-brown.

Preparation:
Spoon the foamed up soup in a plate. Place the monkfish in the middle and place a teaspoon tomato fondue over each medallion.

Other Great Related Links:
The Aldon Hotel