Roasted monkfish with tomato marmalade and fresh germinated salad

60 min
Type of dish: Fish
Temperature: Hot
Seasonal period: April, May
Allergens:
Fish
Fish
Milk
Milk
Mustard
Mustard
Nuts
Nuts
Soy
Soy
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Monkfish tail 0.75 kg
Table salt 3.0 g
Micromesclun, bag 5.0 g
Tomato jam 0.15 kg
Tomato Air 0.02 l
Chives 5.0 g
Elaboration

For this recipe, the following elaborations and needed:

For decoration: use some chives.

SET UP

  • Cook the monkfish at 65 ºC in Ronner or steam cook for 10 minutes, take it out of the bag and sauté in a hot pan until brown in colour.
  • Cut the monkfish medallion and place it on the center of the plate, place a hot marmalade quenelle next to it and decorate with the tomato jelly.
  • On the other side of the monkfish, place the salad and rocket, dressed with the dried fruit vinagarette.
  • Lastly,place the tomato foam on top of the monkfish.
  • Decorate the dish with powdered tomato and chives.
Nutritional information (1 portion)
Fiber 2.61 g
Saturates 9.19 g
Monounsaturated fatty acids 38.18 g
Polyunsaturated fatty acids 7.65 g
Cholesterol 38.29 mg
Calcium 136.56 mg
Iron 3.47 mg
Zinc 1.07 mg
Vitamin A 106.86 ug
Vitamin C 20.87 g
Folic acid 100.0 ug
Salt (Sodium) 326.26 mg
Sugars 19.56 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.