Monkfish on Chard

When they see the fish in the specialty store, they are not deterred by the appearance: This guy is dark brown or black and just ugly as night, but after frying you get snow-white, firm meat has a great flavor on the plate. And the monkfish has no bones, because it belongs to the real bone fish! Preheat the oven to 80 degrees and put a plate in it.

Drain the capers, rinse them with cold water and prepare them. Season the monkfish pieces discreetly with salt and white pepper, sprinkle with a little juice of a lemon, turn them in flour on the other side, shake off excess flour. Fry in foaming clarified butter for 3 to 4 minutes on each side, forming a light brown crust. Keep the fish warm on the heated plate and dish in the stove. Extinguish the frying fat with the white wine, whisk in the mustard and whipping cream, boil gently. Season to taste with a squeeze of lemon, salt and freshly ground pepper. Warm the capers in the sauce, bring the fish medallions to the table with the caper-mustard sauce.

Serve with:

Chard leaves, well washed, blanched al dente, then tossed through salted butter with garlic.

Drink recommendation:

A dry Riesling Spätlese from the Mosel or a moderate Weissburgunder from the Nahe.

Tip: Instead of clarified butter, you can also use butter in most cases.

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