Monkfish Roasted with Cumin, Served with Paprika-Green Cabbage Vegetables

For the pesto: Pluck the spinach leaves and parsley from the stems, rinse thoroughly, drain and blanch in salted water. Rinse in cold water and drain in a sieve. Squeeze out the remaining water with your hands. Coarsely chop and place in a hand mixer form. Rinse the herb leaves, spin dry, cut into strips and also form in the hand mixer with almond kernels, Parmesan, garlic, olive oil and brown butter. Season with salt, pepper and juice of one lemon and blend to a smooth green paste. For the paprika-green cabbage vegetables: pluck the kale from the stems, rinse thoroughly and drain. Make in boiling hot salted water for one to two minutes, quench in cold water and squeeze out the excess water with your hands.

Remove the seeds from the peppers and cut them into pieces one centimeter wide. Cook in boiling salted water until al dente, then rinse in cold water.

Place in a frying pan with the vegetable soup. Remove the skin from the garlic and pour it in, add the brown butter and season with salt, cayenne pepper and nutmeg (freshly grated). Remove the clove of garlic following. Drain the liquid and blend with two to three tablespoons of pesto and the butter using a hand blender. Add again to the vegetables form, toss and finally add the orange zest.

Cut the monkfish fillets into two-centimeter-thick medallions and season on both sides with cumin.

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