Monkfish with Spinach Potatoes

half an hour, easy For the spinach potatoes:

Clean spinach leaves, that is, remove stems, if necessary, break out coarse ribs. Rinse in cold water and drain well. Soften potatoes in salted water, remove peel and cut into medium sized pieces.

In a large saucepan, heat olive oil and sauté garlic briefly. Add onion, sauté briefly and pour in drained spinach leaves. The leaf spinach will fall together within a very short time. Add beef broth and potatoes, simmer on low heat for a short time. Season with salt, pepper, maybe also with a dash of spicy olive oil.

For the monkfish:

Season monkfish with salt and season with pepper, brush the outside with Dijon mustard. Press minced parsley and lovage onto mustard layer until smooth, sprinkle with white bread crumbs.

Heat oil and clarified butter in a coated frying pan. Add monkfish medallions and do not roast too quickly, otherwise the breadcrumb mixture will color too quickly and the fish will not get the desired crust. When the crust is nicely browned, turn monkfish medallions to the other side and cook in the frying pan for a few more min.

Chatting about drinks:

Klaus Wagner, sommelier at Landhaus Bacher, :this time: Most-Federweiße-Staubiger

Christian Grünwald, gourmet journalist, presents on the occasion of the 1000th broadcast of “Freshly cooked is half won” a recipe by Reinhard Gerer.

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