Monkfish cheeks in chard leaves

Ingredients for 3 servings:

• 3 monkfish cheeks
• 3 large chard leaves
• 100 ml dry white wine
• 2 tbsp fenugreek seeds
• 1 tsp schnapps (rice schnapps)
• 400 g chard stalk(s)
• 1 tsp garlic flakes, dried
• 1 tbsp onion(s), dried
• 1 tsp vegetable broth, instant
• 50 ml water
• n. B. Pfeffer

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 50 minutes

from the oven

Soak the fenugreek for one hour, then discard the water and add the fenugreek to the rice liquor. Let it steep for another hour. First, pepper the cheeks, then cover with the fenugreek and wrap in a chard leaf. Chop the chard stalks and place them in a baking dish. Place the garlic, onions, and broth on the stalks. Mix everything well. Pour over the wine and water. Place the monkfish parcels on top of the chard. Cook in a preheated oven at 200°C for about 30 minutes. Serve with sheep’s curd cheese, honey, and mustard.