Monkfish

with Gluten free Stir-fry Sauce and warm vegetable salad

  • Cook By: Eduard Xatruch. Restaurant Compartir
  • Theme: Seafood dishes Influencer
  • Main Ingredients: monkfish
  • Serving Size: 4

For the monkfish

Ingredients

  • 4 ea Monkfish tails (each 250 g)

Directions

  • 1 Peel the monkfish and carefully remove its fibrous membrane.
  • 2 Refrigerate the clean tails whole.

For the garlic and ginger oil

Ingredients

  • 25 g Fresh ginger
  • 1 clove Garlic
  • 100 g Sunflower oil

Directions

  • 1 Peel and chop the ginger and garlic.
  • 2 Mix the garlic and ginger with the oil and cook at 60ºC for two hours.
  • 3 Cool down at room temperature, strain, and set aside

For the vegetable salad

Ingredients

  • 10 g Dehydrated wakame algae
  • 20 g Dehydrated tree-ear mushrooms
  • 2 ea Baby zucchini
  • 1 ea Green onion
  • 24 ea Soybean sprout
  • 12 leaf Large leaves of fresh basil

Directions

  • 1 Place the algae and mushrooms separately with cold water in the refrigerator for 24 hours to hydrate.
  • 2 Cut the ends of the baby zucchini. Using a mandolin, make fine slices of 0.1 cm thickness.
  • 3 Peel and slice the green onion into fine slices using a mandolin. Cover these with cold water.
  • 4 Remove the roots of the soybean sprouts and refrigerate.
  • 5 Select the basil leaves and separately store them in the refrigerator.

For the Gluten free Stir-fry Sauce vinaigrette

Ingredients

  • 60 g Gluten free Stir-fry Sauce
  • 50 g Garlic and ginger oil (see above)

Directions

  • 1 Bring Gluten free Stir-fry Sauce to a boil, remove from heat, and cut with garlic and ginger oil.
  • 2 Set aside.

Presentaion

Ingredients

  • 50 g Gluten free Stir-fry Sauce
  • Salt
  • Virgin olive oil

Directions

  • 1 Drain all the vegetables from the water using paper towels.
  • 2 Cut each monkfish tail into 3 pieces, salt to taste, and pan-fry with a dash of oil until the monkfish is golden and juicy. Season with Gluten free Stir-fry Sauce and cook for another minute. Remove from heat.
  • 3 In a saucepan, mix the tree-ear mushrooms, wakame algae, slices of baby zucchini and bean sprouts. Add a little bit of Gluten free Stir-fry Sauce, heat, remove from the flame and then add the green onion slices.
  • 4 On a heated plate, arrange the three pieces of monkfish as shown in the photograph above. Distribute the salad over the monkfish, and place a basil leaf on top.
  • 5 Finish by dressing the plate with a dash of Gluten free Stir-fry Sauce vinaigrette.
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