New| Loin of Monkfish with Asparagus Tips and Pink Pepper | |||||||||||||||||||||||||||||||||||||||||||||||||
| Serves : 4 person(s) | |||||||||||||||||||||||||||||||||||||||||||||||||
| Ingredients | |||||||||||||||||||||||||||||||||||||||||||||||||
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| Preparation Method | |||||||||||||||||||||||||||||||||||||||||||||||||
Clean and devein the monkfish. Mince all of the herbs except the basil. Roll the monkfish in the herbs, add the pink pepper, season with salt and pepper and tightly wrap the fish first in aluminium foil and then in well-sealed plastic wrap. Cook the fish in boiling water for 28 minutes. Clean and cook the asparagus, let it cool, then cut the stalks diagonally into 1 cm pieces and set the tips aside. Peel and thinly slice the potatoes. Boil them in salted water with the cloves. Cool the potatoes and set them aside. Toss the asparagus with the tomatoes and the julienned basil. Divide the fish into 4 portions. Place the potatoes in the center of the plate and set a portion of fish on top. Finish with the asparagus and tomato. Decorate with the asparagus tips dressed with oil and balsamic vinegar and serve at room temperature. |
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