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1
Preheat oven to 350 degrees.
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2
Cut each potato into a brick, 3 by 1 3/4 inches.
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3
Place in cold water.
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4
Brush the monkfish fillets with the undiluted olive oil and season with salt and pepper.
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5
Lay a fillet on the edge of a sheet of aluminum foil.
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6
Roll the fillet tightly in the foil to form a cylinder and twist the ends tightly to secure.
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7
Repeat with the other fillets.
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8
Cut each potato brick into 20 thin slices (roughly 1/8-inch thick).
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9
Brush the slices with clarified butter and place on a cookie sheet that has been lined with wax paper and greased with clarified butter.
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10
Season well with salt and pepper.
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11
Cover tightly with aluminum foil.
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12
Place the potatoes on the bottom shelf of the preheated oven.
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13
Bake for 12 to 15 minutes (they should still be slightly undercooked).
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14
Brush again with clarified butter.
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15
Set aside, covered.
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16
Boil water in the bottom of a steamer.
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17
Place the monkfish rolls on the top rack of the steamer.
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18
Cover and cook for about 15 minutes, turning the rolls 3 times.
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19
Remove from the steamer rack and let sit for 5 minutes.
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20
In a mixing bowl, whisk together the vinaigrette ingredients: balsamic vinegar, olive oil with water, chives, shallots and salt and pepper to taste.
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21
Toss well with greens, and taste for seasoning.
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22
To assemble the dish, unwrap the monkfish fillets.
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23
Slice each fillet widthwise into four equal pieces.
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24
Lay 1 rectangle of potato on a warm serving plate.
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25
Place a slice of fish over it.
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26
Lay another potato slice on top, followed by another slice of fish.
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27
Repeat until you have 5 potato slices holding 4 layers of fish.
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28
Repeat with rest of the potatoes and fish.
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29
Garnish with mixed greens tossed in vinaigrette.
