Ingredients for approx. 4 servings:
1 kg kale (e.g. Niederer von Rosenweide, blanched 500 g)
salt, white pepper
juice and grated peel of 2 organic oranges
4 monkfish medallions (150 g each; have fishmonger remove from chops;
Use fish leftovers for a stock, if necessary)
1 clove of garlic
2 sprigs of lemon thyme
100 ml vegetable stock
1 tablespoon vanilla syrup (e.g. from Monin)
12 tablespoons tomato paste (e.g. from Lacroix)
100 ml fish stock
5 tablespoons olive oil
1 shallot
5 tbsp. creamRolf Seiffe/FoodCentrale by ddp images
40 g ice-cold butter
coarsely grated zest of 1 organic orange
Preparation:
1. Clean kale, wash and pat dry, remove stems. Separate leaves from midribs (use midribs elsewhere). Cook leaves in boiling salted water for 23 minutes, rinse with ice and drain well. Cut leaves into strips, place in a bowl and sprinkle with salt and pepper. Mix with half of the orange juice and zest, tossing occasionally.
2. Wash the fish and pat dry. Peel garlic and cut into thin slices. Rinse thyme, dab dry, pluck leaves. Mix garlic and thyme with remaining orange juice and zest, vegetable stock, vanilla syrup, tomato paste, fish stock and 2 tablespoons oil and put into a shallow baking dish. Place the fish pieces in it, cover with plastic wrap and marinate in the refrigerator for 1 hour.
3. Peel the shallot and cut into thin rings. Heat 2 tablespoons oil in a large frying pan and sauté the shallot until translucent. Add kale and sauté for 34 minutes while turning, keep warm uncovered.
4. Remove monkfish from marinade and pat dry. In a coated pan and let the fish pieces color in it for 23 minutes, turning once. Add the marinade and cook the fish pieces, cover and cook on low heat for 46 minutes. Then wrap in aluminum foil and keep warm.
5. Boil down the stock from the pan in a small saucepan for 5 minutes. Stir in cream and heat everything briefly. Remove the saucepan from the heat, whip everything with a hand blender and add the ice-cold butter in pieces.
6. Put the kale on warmed plates, place the monkfish on top and pour some of the sauce over it. Pour sauce over it. Serve garnished with orange zest.
Preparation time approx. 45 minutes
Nutritional values per serving approx.:
Calories: 473
Joule: 1984
Protein: 32,1 g
Fat: 32,4 g
Carbohydrates: 13.5 g
(FoodCentrale by ddp images)
