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🍽️ Monkfish and Spinach Parcels

364 kcal · 30 min · 4 servings

Ingredients

• 50 g spinach
• salt
• 2 stalks leek
• 300 g large carrots (2 large carrots)
• 600 g monkfish fillet
• 1 organic lemon
• 300 g haddock fillet
• 100 ml soy cream
• 150 g cottage cheese (0.3% fat)
• pepper
• 100 ml fish stock (jar)
• 250 g yellow or red cherry tomatoes
• 1 tbsp olive oil
• 4 red sorrel or chard leaves (to taste)
• 5 g chives (0.25 bunch)

Instructions

1. 1. Wash the spinach thoroughly.
2. 2. Bring water with salt to a boil.
3. 3. Add the wet spinach to the boiling water.
4. 4. Let the spinach wilt for 1 to 2 minutes.
5. 5. Remove the spinach from the water.
6. 6. Rinse the spinach under cold water to stop the cooking.
7. 7. Squeeze the spinach well to remove excess water.
8. 8. Chop the spinach coarsely.
9. 9. Set the spinach aside to cool.
10. 10. Clean the leek and cut it lengthwise.
11. 11. Wash the leek thoroughly.
12. 12. Separate the individual leaves of the leek.
13. 13. Add the leek leaves to the boiling salted water for 2 minutes.
14. 14. Remove the leek leaves from the water.
15. 15. Rinse the leek leaves under cold water.
16. 16. Pat the leek leaves dry with a cloth.
17. 17. Clean and peel the carrots.
18. 18. Cut the carrots into thin strips lengthwise.
19. 19. Add the carrot strips to the boiling salted water for 3 minutes.
20. 20. Cook the carrots until they are soft.
21. 21. Remove the carrots from the water.
22. 22. Rinse the carrots under cold water.
23. 23. Pat the carrot strips dry.
24. 24. Wash the monkfish fillet.
25. 25. Pat the monkfish fillet dry with a cloth.
26. 26. Line the bottom of an ovenproof dish with overlapping leek and carrot strips.
27. 27. Place the monkfish fillet in the center of the vegetable strips.
28. 28. Rinse the lemon under hot water.
29. 29. Dry the lemon.
30. 30. Grate the zest of the lemon.
31. 31. Squeeze the juice of the lemon.
32. 32. Cut the monkfish fillet into small pieces.
33. 33. Put the monkfish pieces, soy cream, cottage cheese, and spinach into a blender.
34. 34. Blend the ingredients into a smooth paste.
35. 35. Season the mixture with salt and pepper.
36. 36. Add the lemon zest and lemon juice to the mixture.
37. 37. Spread the mixture evenly over the monkfish fillet.
38. 38. Fold the vegetable strips over the fish from both sides.
39. 39. Pour the fish stock into the dish.
40. 40. Preheat the oven to 180 °C (160 °C fan or gas mark 2–3).
41. 41. Cook the monkfish fillet in the oven for about 30 minutes.
42. 42. Wash the cherry tomatoes.
43. 43. Halve the cherry tomatoes.
44. 44. Heat the oil in a pan.
45. 45. Sauté the tomatoes in the pan over medium heat for about 5 minutes.
46. 46. Wash the salad leaves.
47. 47. Wash the chives.
48. 48. Shake the salad leaves and chives dry.
49. 49. Cut the monkfish fillet in the leek-carrot wrap into 4 pieces.
50. 50. Plate the fish pieces with the tomatoes, salad leaves, and chives.

Nutrition per serving

• kcal: 364
• Protein: 48 g · Fett/Fat: 12 g · Carbs: 13 g