John Myers
Contents
show
Monkfish on Small Salad with Red Lentil Vinaigrette
The perfect monkfish on small salad with red lentil vinaigrette recipe with a picture and simple step-by-step instructions.
For the salad and the lentil vinaigrette:
- 1 Pc. Frize salad
- 100 g Lamb’S lettuce
- 100 g Arugula
- 5 Pc. Tomatoes
- 1 Pc. Leek
- 2 Pc. Red onions
- 1 Pc. Chilli pepper
- 100 g Lentils red
- 250 ml Vegetable broth
- 5 tbsp Bianco balsamic vinegar
- 100 ml Salad oil
- Salt and pepper
for the monkfish:
- 5 Pc. Monkfish fillet
- 10 Pc. Bacon slices
- 1 shot Lemon juice
- 1 pinch Salt and pepper
- Clean the leek, peel the onions, core the chilli. Finely dice the leek, onions and chilli. Wash salads. Cook the lentils in the vegetable stock until soft (takes about 7-10 minutes).
- Mix the balsamic vinegar, salt, pepper and oil into a vinaigrette. Mix the warm red lentils, diced onions, leek, chilli and lettuce with the vinaigrette and arrange on plates.
- Fry the bacon in a pan until crispy, drain on kitchen paper. Fry the monkfish fillets seasoned with lemon juice, salt and pepper in the fried fat (approx. 2-3 minutes on each side.
- Arrange the fish on the salad, garnish with the bacon.
Facebook Comments