Roasted monkfish with tomato marmalade and fresh germinated salad

60 min
Type of dish: Fish
Temperature: Hot
Allergens
Fish
Fish
Milk
Milk
Mustard
Mustard
Nuts
Nuts
Soy
Soy
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Monkfish tail 1.0 kg
Table salt 3.0 g
Micromesclun, bag 5.0 g
Tomato jam 0.25 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 3.15 g
Saturates 13.27 g
Monounsaturated fatty acids 39.51 g
Polyunsaturated fatty acids 18.63 g
Cholesterol 50.79 mg
Calcium 230.23 mg
Iron 4.43 mg
Zinc 1.35 mg
Vitamin A 106.89 ug
Vitamin C 25.71 g
Folic acid 131.07 ug
Salt (Sodium) 351.73 mg
Sugars 29.48 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.