1tablespoondandelion capers or 2 teaspoons non-parielle capers
All purpose flouras needed for dredging
¼cupdry white wine
½cupchicken stockpreferably homemade
4large leaves of chard
Kosher salt and pepperto taste
8ouncesof monkfishswordfish, sturgeon, or another firm-fleshed fish
¼cupflavorless oil for sauteinglike grapeseed
2tablespoonunsalted butter
Instructions
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.
Notes
After you make the preserved cardoons, you can use them to make something like this, they're excellent with fish. Serve with roasted potatoes on the side.