Skin and fillet the monkfish and remove all of the dark meat and discard. Holding the knife at a slight angle, cut each fillet across into thin slices so that you have 12 slices from each fillet.
Toast the pine kernels under a hot grill or in the oven until golden. Mix together the olive oil, vinegar and the mustard to make a vinaigrette and season to taste. Break up the salads, wash well and shake dry.
Heat a little oil in a frying pan, then add the butter. Season the slices of fish and as soon as the butter starts to sizzle quickly fry them in the fat for about 15 seconds each side, turning only once. Remove the fish from the pan and keep warm.
Place the salad leaves in a metal bowl along with the pine kernels. Pour in the vinaigrette and toss, than place in the oven for about 30 seconds to warm through. Once warm, toss the salad again and divide it out between the plates. Arrange the slices of fish through it, sprinkle with chervil leaves, and serve immediately.
Note It is important to serve the salad as quickly as possible once it has been warmed through as it will not stand for very long and cannot be reheated.
© 1989 Ian McAndrew. All rights reserved.