-
1
Heat a large skillet.
-
2
Add the spinach by the handful and cook over moderately high heat, tossing with tongs, until wilted.
-
3
Transfer to a colander, rinse under cold running water and gently squeeze out the excess water.
-
4
Heat 2 tablespoons of the olive oil in a large skillet.
-
5
Add the bacon and shallot and cook over moderate heat, stirring occasionally, until the bacon is browned and the shallot is softened, about 4 minutes.
-
6
Add the chicken stock and mushrooms and simmer over moderate heat until the mushrooms soften, about 7 minutes.
-
7
Add the tomatoes and soy sauce and cook over high heat until the liquid is reduced by one-third, about 4 minutes.
-
8
In a large nonstick skillet, heat 1/2 tablespoon of the olive oil until almost smoking.
-
9
Season the monkfish with salt and white pepper and add 8 of the medallions to the skillet.
-
10
Cook over moderately high heat until nicely browned on the bottom, about 3 minutes.
-
11
Turn the medallions and cook until just opaque throughout, about 1 minute.
-
12
Transfer the medallions to a warm platter, cover with foil and repeat with the remaining monkfish and oil.
-
13
Wipe out the skillet and add the cooked spinach.
-
14
Cook over high heat, stirring, until warmed through.
-
15
Season with salt and white pepper.
-
16
Bring the mushroom sauce to a simmer.
-
17
Add the chives and tarragon and whisk in the butter, 1 tablespoon at a time.
-
18
Season with salt and white pepper.
-
19
Mound the spinach in the center of 4 warm plates; top each mound with 4 monkfish medallions.
-
20
Spoon the sauce over the fish, sprinkle with the nori strips and serve.
