- 750 g skinned monkfish or kingklip
- Sea salt and peppercorns
- 1 - 2 bay leaves
- A handful of fresh dill
- 2 cups fish stock
- Wilted spinach leaves dressed with olive oil, to serve
- For the sauce
- 3 organic eggs
- 1 cup reserved cooking liquid
- Sea salt and freshly ground black pepper
Preheat the oven to 180°C. Wash and salt the fish, then place in an oiled baking tin. Add some sea salt, a few peppercorns, 1 or 2 bay leaves and a handful of fresh dill. Pour over the stock.
Cover with a sheet of oiled, greaseproof paper. Bake for 15 minutes or until just cooked. Turn over the fish and allow to cool in the liquid, then strain and set aside the liquid. Break the fish into large pieces and place in a bowl.
To make the sauce: Whisk the eggs until frothy. Gradually beat in the lemon juice. Warm the reserved cooking liquid then gradually add to the egg mixture, whisking all the time. Cook over a gentle heat, whisking continuously, until the sauce thickens slightly. It will be hot to the touch. Check seasoning.
To serve: Pour the warm sauce over the hot fish and leave to cool. Serve at room temperature or make ahead and chill until serving.
Cook’s tip: To wilt spinach leaves, place in a bowl and cover with boiling water. Drain well.
Per serving: 1275.3kJ, 33.5g protein, 14.7g fat, 3.9g carbs