Monkfish in crunchy tempura with fig compote

Procedure

• 1

  Marinate the monkfish medallions with salt, pepper and spices for 5 hours.

• 2

  Prepare the tempura, combining all ingredients.

• 3

  Fry the monkfish medallions in FRIENN.

For the fig compote

• 1

  Slowly cook the figs and sugar until the appropriate density is achieved.

• 2

  Sieve the sheep ricotta and create quenelles.

Assemble the dish

• Serve the monkfish medallions with the fig compote.