Vegetable Salad with Monkfish

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Vegetable Salad with Monkfish
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Health Score:
9,6 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation

Ingredients

for
4
Ingredients
500 grams potatoes (small red or new potatoes)
4 scallions
1 Bell pepper (red)
salt
500 grams Monkfish (skinned, fresh)
125 milliliters fish stock
8 tablespoons olive oil
4 tablespoons White vinegar
1 teaspoon Mustard
salt
freshly ground pepper
½ bunch cilantro
How healthy are the main ingredients?
potatoolive oilMustardsalt

Preparation steps

1.

Scrub the potatoes and cook in a pot of salted boiling water about 20-25 minutes. Drain and rinse in cold water, then drain again.

2.

Rinse and halve the bell pepper. Remove seeds and white inner membranes and cut into strips.

3.

Rinse and pat dry the scallions. Cut diagonally into 3 cm (approximately 1-1/2 inch) long pieces.

4.

Cut monkfish into bite-size pieces.

5.

Halve or quarter potatoes (depending on size).

6.

Bring fish stock to a boil. Add the pieces of fish and simmer, covered, on low heat for about 5 minutes. Lift out fish carefully and drain.

7.

Whisk together the oil, vinegar, mustard, salt and pepper. Rinse and shake dry the cilantro, then pluck the leaves from stems. Add all ingredients to the dressing and stir gently to combine. Serve immediately.