Kale with monkfish medallions
Ingredients for approx. 4 servings: 1 kg kale (e.g. Niederer von Rosenweide, blanched 500 g)salt, white pepperjuice and grated peel of 2 organic oranges4 monkfish medallions (150 g each; have fishmonger remove from chops;Use fish leftovers for a stock, if necessary)1 clove of garlic2 sprigs of lemon thyme100 ml vegetable stock1 tablespoon vanilla syrup (e.g. from Monin)12 tablespoons tomato paste (e.g. from Lacroix)100 ml fish stock5 tablespoons olive oil1 shallot5 tbsp. creamRolf Seiffe/FoodCentrale by ddp images40 g ice-cold buttercoarsely grated zest of 1 organic orange Preparation: 1. Clea...