in Recipes

Monkfish – arugula – salad

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Ingredients for 2 servings:

  • 200 g monkfish fillet(s)
  • 125 g arugula
  • 150 g cherry tomatoes
  • 1 tbsp pine nuts
  • 4 sprigs basil
  • 1 tsp mustard
  • 1 pinch(s) of sugar
  • 7 tbsp oil (rapeseed oil)
  • 1 tbsp lemon juice
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Roast the pine nuts in a nonstick pan over medium heat without fat. Wash and remove the stems from the arugula, halve the tomatoes, and slice the basil into strips. Mix the vinegar, sugar, mustard, pepper, and salt with the basil and 4 tablespoons of rapeseed oil. Cut the monkfish fillet into large cubes and fry in 3 tablespoons of rapeseed oil for about 3 minutes on each side. Arrange the arugula and tomatoes on plates, pour the marinade over them, and sprinkle with pine nuts. Season to taste with a little lemon juice, pepper, and salt. Serve with oven-fresh baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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