Angler in Blue Wine Butter with Bacon Semolina Ducats

For the Angler in Burgundy butter with bacon and semolina ducats, wash the Angler, pat dry and remove the skin. Preheat oven to 200 °C convection oven.

Peel the angler fillets lengthwise from the cartilage, remove tendons and reddish spots. Salt, pepper and sear all around in a pan in hot olive oil. Add capers and rosemary sprig and roast in hot oven for about 10 minutes until tender. Slice the angler fillets and arrange on preheated plates.

Cover with blue cheese sauce and add the prepared bacon and semolina ducats. Garnish with capers and marinated arugula if desired. For the blueburger butter, cut the shallots into fine rings. Lightly caramelize sugar together with shallots and all spices. Pour in port wine and blueburger and reduce to a third. Pour in the stock and reduce again to about 200 ml. Strain, bind with cold butter and season the Angler in Blue Burgundy butter with bacon and semolina ducats with salt.

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