Red Pepper Crème de Beurre on Monkfish with Potato Fritters

Preparation

1. For the red pepper creme de beurre: lightly whip the cold QimiQ Whip until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).
2. Slowly add the melted butter and mix well.
3. Add the remaining ingredients and continue to whip until the required volume has been achieved.
4. For the potato fritters: peel and roughly grate the potatoes using a mandoline/grater. Place into cold water and wash off the starch.

5. Place the grated potato onto a paper towel to drain off excess fluid. Season with the salt, pepper and nutmeg.

6. Form the fritters and fry in hot oil on both sides until crispy.
7. Clean the monkfish and cut into fillets. Season and fry in a hot oil on both sides.
8. To serve: place the potato fritters onto plates. Arrange the fish fillets on the fritters and pipe the crème de beurre on top. Repeat the procedure once again and serve.