John Myers
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Monkfish Carpaccio with Hemp Seed Rocket Pesto and Lime Foam
The perfect monkfish carpaccio with hemp seed rocket pesto and lime foam recipe with a picture and simple step-by-step instructions.
Monkfish carpaccio
- 400 g Monkfish fillet
- 2 tbsp Olive oil
- 1 tsp Fleur de sel
Hemp seed rocket pesto
- 50 g Arugula
- 4 tbsp Edible cannabis seeds
Lime foam
- 225 ml Lime juice
- 75 ml Water cold
- 2 g Lecithin
- Clean the monkfish, wrap in cling film and place in the freezer. For the hemp seed rocket pesto, wash the rocket, spin dry and cut into small pieces. Put together with the garlic clove, the edible hemp seeds, the olive oil and salt in a blender and process into a pesto.
Lime foam
- For the lime juice, freshly squeeze limes. Mix well with the cold water and the lecithin powder until the lecithin powder has dissolved.
- Take the monkfish out of the freezer and cut it into wafer-thin slices with a knife or a cutting machine and arrange on a plate. Sprinkle / sprinkle with a little olive oil and the salt flakes / fleur de sel. Also drizzle the carapaccio with the hemp seed rocket pesto. Use a hand blender to froth the prepared lime, water and lecithin mixture. Let the resulting foam stabilize for about 1-1.5 minutes. Then carefully remove from the foam with a spoon and pour onto the monkfish carpaccio and serve quickly.
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