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Steamed monkfish in spinach

Published 27 May, 2007

Another light summery dish, this is an elegant way to make the most of monkfish (which you really want to do, considering the price of it!)

Serves 4

Steamed monkfish in spinach

175g spinach leaves - stalks removed
3 tbsp white wine
1 tbsp lemon juice
2 shallots, finely chopped
4 monkfish fillets - size them for your diners' appetites
salt and fresh ground black pepper

2 tsp Dijon mustard
3 tbsp chopped herbs, such as parsely, dill or tarragon
1 tbsp white wine vinegar
3 tbsp lightly flavoured olive oil

Make the vinaigrette by shaking the ingredients together in a jar, or whisking in a bowl. Taste to adjust seasoning.

Blanch your spinach for 30 seconds only in a pan of boiling water. Cool under cold running water then pat dry on kitchen paper.

Add the wine, shallots and lemon juice to a small pan and simmer gently for 3-4 minutes until the shallots are tender and the liquid has almost all gone.

Arrange your spinach leaves on a board in four portions. Divide the shallot between the four and place a monkfish fillet on top. Wrap the leaves round the monkfish.

Season the parcels lightly then steam for 10-12 minutes in a covered pan. Use a steaming rack that keeps the parcels well clear of the water. You can check for 'doneness' by pressing the fish - it should feel firm, or pushing the tip of a small knife into the middle of a fillet and holding it there for a moment or two. It should feel hot on your lip when you take it out.

Arrange the fish on warmed plates with the vinaigrette spooned round. Naturally gluten free loveliness. :-)

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