Monkfish with Avocado Salad

0
Average: 0 (0 votes)
(0 votes)
Monkfish with Avocado Salad
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation

Ingredients

for
4
Also
Asian Steaming basket
For the salad
200 grams Cherry tomatoes
1 tsp lemon juice
2 Tbsps White vinegar
2 tsps each sugar (and salt)
black peppers
2 Tbsps olive oil (extra virgin)
½ Cucumber (200 grams)
1 ripe Avocado (280 grams)
1 bunch Watercress (plucked about 100 grams)
4 tsps Tobiko (flying fish eggs, sea salt, such as Fleur de Be)
For the monkfish
500 grams Monkfish
1 tsp Vinegar
Sea salt
black peppers
2 tsps Coriander
1 tsp Mustard seed
2 bay leaves
1 tsp fennel seeds
2 cloves
5 Juniper berries
1 tsp black peppercorns
How healthy are the main ingredients?
sugarolive oilWatercressCucumberAvocadocloves

Preparation steps

1.

Rinse the cherry tomatoes and place them in boiling water until the skin begins to loosen. Then rinse in cold water, peel, quarter and remove seeds. For the marinade, mix the lemon juice with vinegar, 2 tablespoons of water and season with sugar, salt and pepper. Let stand briefly and then stir in the olive oil.

2.

For the salad, peel the cucumber and avocado. The cut the cucumber in half lengthwise and remove the seeds. Cut the cucumber and avocado flesh into small cubes or 1/2 cm (approximately 1/2 inch) thick slices and place in the marinade, then let them marinate. Rinse the watercress, pat dry and pluck off the leaves. Rinse the monkfish in cold water and pat dry with kitchen towels. Remove the skin and bones, cut the fish into 2-3 cm (approximately 3/4-1 inch) pieces and season with vinegar, sea salt and pepper. Crush the spices coarsely in a mortar. Heat about 1/2 liter (approximately 2 cups) of water in a suitable pot for the steaming, add the spices and cook for 5 min. Place the fish pieces in the steaming pot and cover for about 6 minutes on medium heat. For the salad, fold the cherry tomatoes with the cucumber and avocado and season again to taste with salt and pepper.

3.

Put the salad in bowls and serve with the monkfish. Garnish the monkfish with Tobikko, sprinkle with sea salt and watercress and serve.