Medallion of Monkfish Steamed in Balsamic Vinegar on Pearl Barley Risotto

* Season the monkfish with salt and pepper, fry in a frying pan at high temperature in a little oil on all sides and extinguish with the balsamic vinegar. * Add rosemary, coriander and bay spice and stew the monkfish for a short time.

* Use the gravy as a sauce and perhaps season again with balsamic vinegar, salt and freshly ground pepper.

Barley risotto: * Sauté rolled barley and shallot cubes in olive oil.

* Pour in the stock and simmer on low heat for about 15 minutes (the barley must still have a slight bite!).

* Fold in Parmesan cheese, butter cubes and tomato pieces.

* Season to taste with salt and freshly ground pepper.

* Just before serving, fold in the chopped kitchen herbs.

* Arrange the fish and pearl barley risotto on hot plates and drizzle with the balsamic sauce.

Our tip: It is best to use fresh herbs for a particularly good flavor!

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