A simple piccata with monkfish and preserved cardoons. Feel free to use any capers you like. Monkfish is wonderful served to people who might prefer chicken over fish. This uses my preserved cardoon recipe here.
Monkfish Piccata with Cardoons, Chard, and Dandelion Capers
- 1/4 cup preserved cardoons see recipe above
- Fresh squeezed lemon juice to taste
- 1 tablespoon dandelion capers or 2 teaspoons non-parielle capers
- All purpose flour as needed for dredging
- 1/4 cup dry white wine
- 1/2 cup chicken stock preferably homemade
- 4 large leaves of chard
- Kosher salt and pepper to taste
- 8 ounces of monkfish swordfish, sturgeon, or another firm-fleshed fish
- 1/4 cup flavorless oil for sauteing like grapeseed
- 2 tablespoon unsalted butter
- Wash and dry the chard. Remove the stems from the chard, then cut on the bias into 1 inch slices, tear the chard leaves into 2 inch pieces.
- Slice the monkfish into 2 ounce medallions, then put between two layers of plastic wrap and pound lightly to flatten them out like you would scallopine.
- Heat the oil in a large saute pan, then season the monkfish slices with salt and pepper to taste. Dredge the monkfish in the flour, tap off any excess, then fry until golden, turning only once. Remove the monkfish from the pan and keep warm.
- Deglaze the pan with the wine, add the cardoons, capers and the chicken stock and reduce by half. Whisk in the butter and season the sauce to taste with lemon juice, then put the monkfish back in the pan to refresh.
- Meanwhile, sweat the chard stems in the tablespoon of butter for a minute or two, then add the leaves and cook, stirring until they wilt, season lightly with salt since chard is naturally salty. Before plating, briefly blot the chard on a paper towel to absorb any excess liquid that could dilute the sauce.
- On the middle of two pre-heated plates, arrange a bed of chard, then put two monkfish filets on top. Spoon the cardoons, capers and sauce on and around the monkfish and serve immediately.