Trine Hahnemann’s Monkfish In Butter With Spinach & Rye

monkfish with rye and spinach.jpg

Trine Hahnemann shares her recipe for a moreish monkfish dish with silky butter and spices

Serves 4

• 200g [1 cup] pearled rye grains
• 4 monkfish steaks, or a piece of tail big enough for 4 people
• sea salt and freshly ground black pepper
•  2 Tbsp olive oil
• 1 red onion, finely sliced
• 1 garlic clove, finely chopped
• ½ tsp freshly grated nutmeg
• 2 Tbsp salted butter
• 800g [1¾lb] spinach, well rinsed
• lemon juice, to taste

1 Bring a saucepan of water to the boil. Boil the rye for 25–30 minutes, or until tender, then drain. Drain in acolander. Season the monkfish with salt and pepper.
Find 2 frying pans.
2 Heat the oil in the first and sauté the onion, garlic, nutmeg and cooked rye for a few minutes.
3 Melt the butter in the other pan and fry the fish for 2 minutes on each side.
4 Add the spinach to the pan with the rye and season to taste with lemon juice, salt and pepper. Serve the monkfish, spinach and rye together.

Recipe courtesy of Trine Hahnemann, extracted from Copenhagen Food by Trine Hahnemann (Quadrille £25) Photography: Columbus Leth

Like this article?

Share on Facebook
Share on Twitter
Share on Linkedin
Share on Pinterest

Find Something special