Rollmops of Monkfish with Chard – Fennel Cabbage

Cut monkfish fillet into 3 cm strips, marinate with olive oil, salt, pepper and lime zest. Peel the fennel and cut into fine strips with the chard leaves. Marinate with salt, pepper and lime juice. Top monkfish strips with marinated chard-fennel cabbage, roll up and secure with a cocktail stick. Refrigerate and serve with fresh dill.

Preparation Tip:

This recipe was kindly provided by Hotel & Taverne am Sachsengang: www.sachsengang.at

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