Monkfish Spinach Packets
The ocean fish provides abundant iodine and protein. Both ensure the smooth running of the metabolism. The spicy-tasting leek is very rich in zinc and thus has a wound-healing and immune-strengthening effect.
Together with boiled potatoes, the noble fish becomes a healthy filling dish.
- 1 oz Spinach
- 2 stalks Leeks
- 11 ozs large carrots
- 22 ozs monkfish fillets
- 1 organic lemon
- 11 ozs Pollock
- 3 ½ ozs Soy creamer
- 5 ¼ ozs Cottage cheese
- 3 ½ ozs fish stock
- 9 ozs yellow or red Cherry tomatoes
- 1 Tbsp olive oil
- 4 red Chard leaf
- ¼ bunch Chives
Spinach clean, wash and put dripping wet in boiling salted water and collapse in 1-2 minutes. Remove spinach, rinse with cold water, squeeze well, chop coarsely and chill.
Clean the leeks, cut them lengthwise and wash them. Separate the individual leaves from each other and place in the boiling salted water for 2 minutes. Then remove, rinse with cold water and pat dry.
Clean and peel carrots, cut lengthwise into thin strips and also place in the boiling salted water for 3 minutes until tender. Remove, rinse with cold water and pat carrot strips dry.
Wash the monkfish fillet and pat dry. Line the bottom of an ovenproof dish with the leek and carrot strips, overlapping slightly. Place the monkfish fillet in the center.
Rinse lemon hot, rub dry, grate peel and squeeze juice. Cut pollock fillet into small pieces, puree with soy cream, cottage cheese and spinach to a fine mass. Season the mixture with salt, pepper, lemon zest and juice, spread on the fillet and fold the vegetable strips over the fish from both sides.
Add fish stock and cook the monkfish fillet in a preheated oven at 180 °C / 350 °F for about 30 minutes.
Meanwhile, wash and halve the cherry tomatoes. Heat the oil in a frying pan and sauté the tomatoes in it over medium heat for about 5 minutes.
Wash lettuce leaves and chives and shake dry. Cut monkfish fillet in leek-carrot coat into 4 pieces and arrange with tomatoes, lettuce leaves and chives.