Monkfish and Rainbow Chard

Monkfish This Monkfish and Rainbow Chard dinner was pretty fancy but there was no special occasion. It only came about from a particularly fruitful trip to a local farmers market. Even though monkfish has a strong, meaty flavour, it’s not oily so I felt the hollandaise below would work nicely. Which it did. With the richness from the hollandaise, I didn’t want to cook the potatoes in any oil or butter so I just steamed them. I should probably have peeled them for aesthetic but new baby potatoes have such a thin skin it’s completely edible, not to mention good for you.

I think this monkfish dish shows that you don’t need a pile of ingredients or processes on the plate. This one has just four components. But when they are cooked well and good quality they can be such a treat. It might be a little on the expensive side but have chicken for the rest of the week to justify it. Also, as beautiful at this rainbow chard is, it grows as easily as a weed so why not plant some? It’s delicious and good for you not to mention easy on the eye! That might seem unimportant but based on the tiny bit I know about feeding children, it is.

Monkfish and Rainbow Chard

Ingredients

  • 500g rainbow chard, chopped and stalks separated from leaves
  • 3 cloves of garlic, sliced
  • 4-6 baby potatoes
  • 4 tbsp olive oil
  • 25g of butter
  • Sea salt flakes
  • Half a lemon, juiced
  • 2 monkfish fillets
  • Some fresh chives to garnish
  • For the hollandaise:
  • 125g butter
  • 2 egg yolks
  • Half a tsp of white wine vinegar
  • 1 pinch of sea salt flakes
  • 2 tsp ice-cold water
  • A squeeze of lemon juice
  • A pinch of cayenne pepper

Instructions

    First make the hollandaise:
  1. Melt the butter and skim off and milk solids that float to the top.
  2. Whisk together the yolks, vinegar, water and salt until combined.
  3. Sit the bowl over a pan of gently simmering water, making sure the bottom of the bowl doesn't touch the water and whisk the yolks until pale and thick. This should take about 4 minutes over a medium heat.
  4. Remove the yolks from the heat and whisk in the melted butter slowly.
  5. Whisk in the lemon juice and cayenne pepper and taste and adjust the seasoning.
  6. Decant into a bowl or jug and set aside.
  7. Sit the jug in some warm water while you make the rest of the dish:
  8. Put the potatoes into steamer and steam over a pot of boiling water for half an hour.
  9. Heat 2 tbsp of oil and a knob of butter in a pan and add the chopped rainbow chard stalks and garlic and stir-fry for 3 minutes over a medium-high heat.
  10. Add the chopped leaves, a pinch of salt and the lemon juice. Stir well, clamp the lid on and cook over a medium -high heat for 5 minutes.
  11. Stir again and decant into a warmed serving bowl.
  12. Add another 2 tbsp of olive oil to the pan. Once hot, add the monkfish, add a pinch of sea salt flakes and cook over a high heat for 3 minutes.
  13. Flip them over and let them cook for another 3 minutes. Add a knob of butter towards the end of the 3 minutes and baste the fillets with it.
  14. Turn the heat down to low and cook for another 5 or 6 minutes turning occasionally.
  15. Serve up by spooning out the chard, place a monkfish on top, spoon over the hollandaise, sprinkle over the chives and have the potatoes on the side.
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