Candied monkfish medallions with lemon and caper butter

Ingredients for 4 persons:

160 g filleted monkfish
1 ltr olive oil
coarse sea salt
200 g butter
10 g salted capers
1 lemon
4 tbsp dark veal jus
2 tbsp parsley, chopped
freshly ground pepper

Preparation:

Cut the filleted monkfish into medallions of about 40 g. Heat the olive oil 60 °C / 140 °F and put in the medallions.

Melt the butter in a pan until it has turned a light brown. Roughly chop the salted capers and add them to the butter. Season with a pinch of lemon zest and pepper. Quench with the juice of a lemon and mix with the dark veal jus and the parsley.

Remove the cooked, transparent medallions from the oil, season with salt, and pour over the caper butter.