
Blend 200 g of black olives
Add 70 ml of extra virgin olive oil
Squeeze the juice of ½ a lemon and mix
Add 40 ml of brine from the olive bowl and blend some more. The black olive spread is ready
Place 1 monkfish tail on a cutting board, skin-side up. Insert a small knife between the flesh and the skin, and carefully work the knife around to release the skin while pulling it from the flesh
Pull the remaining skin away from the flesh with your hands
Cut between the backbone and the loin. Detach the loin and repeat it on the other side
With the translucent membrane facing the cutting board, insert the blade between the membrane and the flesh. Cut along the entire loin, keeping the knife as close to the membrane as possible. Repeat with the other loin
Cut the stems from 6 swiss chard leaves and reserve both the stems and the leaves
Trim and cut the stems into sticks
Trim, peel, and small chop 1 onion
Add 1 tbsp of extra virgin olive oil and 1 tbsp of butter to a hot skillet over medium heat. Stir until the butter is melted
Season the fish with salt to taste and add to the skillet. Cook it slowly, basting all the sides with the butter and olive oil until golden brown
Add salt to taste to a small pot filled with water and bring it to a boil over high heat
Cook the chard leaves for 30s and remove from the water
Use the same skillet to cook the chard stems, adding more butter if necessary. Add the chopped onion and 1 bay leaf, and stir to combine
Add the cooked chard leaves and stir
Add 2 tbsp of the Black Olive Spread and stir to combine
Slice the monkfish fillets
Plate the chard leaves and stems, and add the sliced monkfish fillet on top
Season with flaky salt and lemon zest to taste. The monkfish, chard & olive is ready
Enjoy!
Yield 4 portions
Swiss Chard
6 leavesOnion
1Extra Virgin Olive Oil
1 tbspButter
1 tbspBay Leaf
1 leafLemon
1Flaky Salt
to tasteSalt
to taste
Black Olive Spread
Black Olive
200 gLemon
½Olive Brine
40 mlExtra Virgin Olive Oil
70 ml
Equipment
Blender