Monkfish Carpaccio with Vegetable Salad
Season fish fillet with tarragon and pepper, wrap in palstic wrap and freeze for about 30 minutes. Blanch tomatoes in hot water for a few seconds, rinse in cold water and peel. Halve cucumber and scrape out seeds with a spoon, make balls with a melon baller.
Peel and dice shallots. Clean mushrooms and cut into slices.
Whisk vinegar with mustard and oil and mix with vegetables. Season with sugar, salt and pepper.
Rinse lettuce leaves, shake dry and tear into smaller pieces.
Cut fish fillets diagonally into very thin slices, arrange on a plate and season with salt. Serve with mixed vegetable salad and lettuce.