1 lb. monkfish loin
2 cups chopped Savoy Cabbage
1/4 pound slab bacon
1 cup rich chicken stock
1 T. chopped coriander
2 T. butter
Cut the bacon into 1/4" slices
(see image above). Saute the bacon in an oven
proof pan. Set the bacon to rest on a paper
towel. Cook the cabbage for 3 minutes in chicken
stock. Add 1/2 the bacon and cook another 1
Pan Roast the monkfish in the
bacon fat that was rendered till browned. Put
in a preheated 500F oven and roast for 5 minutes.
Let the monkfish rest for 5 minutes.
Reheat the cabbage and bacon with
the finely chopped coriander and the butter
into the liquid broth.
Place the cabbage and bacon in
the center of a heated plate. Garnish with any
remaining bacon. Cut the monkfish in half and
place a top the cabbage.
See also: Butter
Poached Monkfish with Peas and Carrots