Monkfish and seafood salad
Ground white pepper 0.5 g
Langoustine 0.2 kg
Large semi farmed clam 0.2 kg
Salmon roe 10.0 g
For the monkfish:
- Skin and fillet the monkfish and then cut it into 250 g pieces.
- Season the monkfish with salt and white pepper and wrap it in food-quality film. Make tight cylinders.
- Boil the cylinders in bubbling water over a low heat for 10 to 12 minutes and then let them cool in water with ice.
- For the set up you will need to cut the monkfish into 0.5 cm medallions, 6 units per serving.
For the prawns:
- Boil the prawns in plenty of salted boiling water, 3 units per serving. Peel the prawns leaving the very end of the tail on and preserve them in some light vinaigrette.
For the clams:
- Purge the clams in water with coarse sea salt for two hours.
- Wash them to remove excess salt and keep them in the cold store tightly shut.
- In order to set them up, steam them: 3 units per serving.
For the sauces:
- Make the cocktail sauce.
- Make the basic vinaigrette.
- Wash some lettuce for the bouquetiere of fresh vegetables and for the bed of greens. Julienne the lettuce for the bed.
- Place the bouquetiere of fresh vegetables on one side of the dish and place the lettuce and chicory bed on the other side.
- Dress the bed of greens with the vinaigrette and place the monkfish medallions on top. Place the prawns and clams next to the medallions
- Sauce the monkfish with the cocktail sauce and decorate the dish with salmon roe and chopped parsley.
- Dress the bouquetiere of fresh vegetables and the clams with the vinaigrette.
Nutritional information (1 portion)
Fiber 3.21 g
Saturates 6.18 g
Monounsaturated fatty acids 29.49 g
Polyunsaturated fatty acids 4.69 g
Cholesterol 225.05 mg
Calcium 252.76 mg
Iron 13.65 mg
Zinc 7.73 mg
Vitamin A 193.82 ug
Vitamin C 39.7 g
Folic acid 109.85 ug
Salt (Sodium) 2289.94 mg
Sugars 4.69 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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