Pan-fried monkfish with Sweetgreen sauce
Pan-fried monkfish with wild spinach, baked Sunstream tomato and Sweetgreen sauce
Serves:
Four
Preparation time:
35 minutes
Ingredients:
Cut the sweet pepper into four pieces and remove the seeds. Bring water up to the boil and boil the sweet pepper until soft. Puree the boiled sweet pepper in a food processor. Leave the puree to drain in a cloth for about an hour. This puree forms the basis for the sauce. Sprinkle the monkfish with salt and pan-fry it on a high heat on both sides until golden brown. Then put it into the oven (pre-heated to 170°C) for approximately 12 minutes. Put the pan with the residue in which the fish was fried back on the heat together with half of the butter and one of the shallots (finely-chopped), allow to caramelise, then add the white wine. Allow to reduce, then add the cream. Once the right consistency has been reached, add the Sweetgreen puree and season with salt and pepper to taste. Do not allow to boil any longer, as this would spoil the colour. Wash the wild spinach three times and steam it in just the water left on the leaves. Strain and leave to drain further.
Briefly sweat the other shallot (chopped) in the pan with the rest of the butter, add the spinach and season to taste with salt and pepper. Rub the tomatoes with olive oil and fleur de sel and bake in the oven for the last 6 minutes’ cooking time of the monkfish.
"Recipe: Van Empelen Catering"