Recipe: Small Monkfish Wheels with Swiss Chard Greens

1 Fillet the monkfish, removing all the skin carefully while keeping the bones, salt and pepper, add a few drops of grapefruit juice and a little olive oil, cover with plastic wrap and refrigerate for 20 minutes.

2 In a saucepan, pour your hazelnut oil and without heating it too much, add your crushed Swiss chard greens, salt and pepper for 2 minutes then turn off the heat and cover.

3 In a frying pan, pour your olive oil then place your marinated monkfish fillets, brown for 2 minutes on each side then add the marinade and a little cream, turn off the heat, cover and leave for 10 minutes.

4 To plate, heat your elements, on very hot plates, place your Swiss chard greens in the center, then cut your fillets into 4 small wheels per plate and in the boiling juice add your crushed chervil and the remaining grapefruit juice and pour over your wheels.