Monkfish on Cabbage Au Bernardin Recipe
Ingredients
| Savoy cabbage | 16 Ounce | |
| Boiled or Baked Ham- 2 tablespoons chopped or cut-up | ||
| Monkfish | 12 Ounce | |
| Unsalted Butter- 1 teaspoon plus 1 1/2 tablespoons | ||
| Chicken stock | 3 Tablespoon | |
| Black pepper | 1 To taste | |
Directions
GETTING READY
1) Preheat the broiler.
2) Line the broiler pan with double thickness of aluminium foil.
3) Finley shred the cabbage.
4) Rinse the fish with cold water and pat dry using paper towel.
MAKING
5) Smear both the sides with 1 teaspoon of butter.
6) Arrange the fish in broiler pan.
7) Place the pan about 3-4 inches from heat and broil, allowing 8 to 10 minutes for each inch of thickness.
8) In a saucepan, heat remaining butter and cook cabbage, ham, chicken stock, and pepper for about 10 minutes.
SERVING
9) Place the cabbage mixture in the center of serving plates.
10) Put the top monkfish over the cabbage mixture and serve hot.
1) Preheat the broiler.
2) Line the broiler pan with double thickness of aluminium foil.
3) Finley shred the cabbage.
4) Rinse the fish with cold water and pat dry using paper towel.
MAKING
5) Smear both the sides with 1 teaspoon of butter.
6) Arrange the fish in broiler pan.
7) Place the pan about 3-4 inches from heat and broil, allowing 8 to 10 minutes for each inch of thickness.
8) In a saucepan, heat remaining butter and cook cabbage, ham, chicken stock, and pepper for about 10 minutes.
SERVING
9) Place the cabbage mixture in the center of serving plates.
10) Put the top monkfish over the cabbage mixture and serve hot.
Chef
