45 min
Type of dish: Shellfish, Salads, Fish
Temperature: Cold
Seasonal period: All year

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:


  • 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 2.48 g
Saturates 5.69 g
Monounsaturated fatty acids 29.43 g
Polyunsaturated fatty acids 4.96 g
Cholesterol 171.83 mg
Calcium 150.35 mg
Iron 3.96 mg
Zinc 2.21 mg
Vitamin A 101.21 ug
Vitamin C 30.14 g
Folic acid 79.74 ug
Salt (Sodium) 1095.28 mg
Sugars 3.67 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.