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Beetroot Carpaccio with Nut Pesto and Angler Fish Fillet

5 from 4 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 324 kcal

Ingredients
 

Pesto

  • 0,5 Shallot
  • 150 ml Walnut oil
  • 100 g Ground hazelnuts
  • 1 tsp Tomato paste
  • 150 ml Pomegranate juice
  • 1 tsp Lemon juice
  • 1 tsp Sugar
  • 0,5 tsp Cinnamon powder
  • 0,5 tsp Saffron spice

dressing

  • 2 tbsp Walnut oil
  • 2 tbsp Olive oil
  • 1 tsp Mustard
  • 1 Shallot
  • 1 tsp Honey
  • 2 tbsp White balsamic vinegar
  • 1 tsp Lemon juice
  • 1 pinch Salt
  • 1 pinch Pepper

Carpaccio

  • 400 g Boiled beetroot
  • 5 Monkfish medallions
  • 1 tbsp Butter
  • 1 pinch Salt
  • 1 pinch Pepper

Instructions
 

Pesto

  • For the pesto, peel the shallot, dice it finely and sweat it in a saucepan with a little walnut oil. Add the ground hazelnuts and roast. Sweat the tomato paste briefly, then deglaze with the pomegranate juice and season with the spices. Pour the pesto into a can and stir in the oil. Let the pesto steep in the refrigerator for at least a day.

dressing

  • For the dressing, mix the oils with the mustard. Peel the shallot, dice it very finely and add the vinegar, honey, lemon juice and salt and pepper to taste.

Carpaccio

  • For the carpaccio, cut the beetroot into very fine wedges and serve on large plates like a classic carpaccio. Fry the fish in a hot pan with butter until golden brown on both sides and season with salt and pepper.
  • Pour the dressing generously over the beetroot, put a tablespoon of pesto in the middle of the carpaccio and serve the fish on top.

Nutrition

Serving: 100gCalories: 324kcalCarbohydrates: 7.9gProtein: 2.2gFat: 31.9g
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Written by John Myers

Professional Chef with 25 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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