for 4 servings
- 28 ounces
Monkfish (1 large fillet)
- 1 tablespoon
- For the stuffing
- 3 cloves
- 1 bunch
mixed Herbs (dill, basil, parsley and chives)
Cut the monkfish fillet lengthwise into strips 3-4 cm wide and sprinkle with lemon juice.
For the stuffing, wash the herbs and puree finely in a liquidiser or food processor with the peeled garlic. Mix with the egg white and spread on half of the strips of fish. Put the other strips on top and wrap firmly in pancetta.
Sort, wash and drain the spinach. Heat the stock in a pan, add the onion and boil until reduced by half.
Add the spinach, heat until wilted, and season to taste with salt and pepper.
Heat the clarified butter and fry the fish parcels lightly on all sides. Add enough white wine to cover the bottom of the pan, and steam in the closed pan until the fish is cooked.
Slice the fish and serve on plates with the spinach and home-made hollandaise sauce.