with Gluten free Stir-fry Sauce and warm vegetable salad
Cook By: Eduard Xatruch. Restaurant Compartir
Main Ingredients: monkfish
Serving Size: 4
For the monkfish
4 ea Monkfish tails (each 250 g)
Peel the monkfish and carefully remove its fibrous membrane.
Refrigerate the clean tails whole.
For the garlic and ginger oil
25 g Fresh ginger
1 clove Garlic
100 g Sunflower oil
Peel and chop the ginger and garlic.
Mix the garlic and ginger with the oil and cook at 60ºC for two hours.
Cool down at room temperature, strain, and set aside
For the vegetable salad
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
Place the algae and mushrooms separately with cold water in the refrigerator for 24 hours to hydrate.
Cut the ends of the baby zucchini. Using a mandolin, make fine slices of 0.1 cm thickness.
Peel and slice the green onion into fine slices using a mandolin. Cover these with cold water.
Remove the roots of the soybean sprouts and refrigerate.
Select the basil leaves and separately store them in the refrigerator.
For the Gluten free Stir-fry Sauce vinaigrette
60 g Gluten free Stir-fry Sauce
50 g Garlic and ginger oil (see above)
Bring Gluten free Stir-fry Sauce to a boil, remove from heat, and cut with garlic and ginger oil.
50 g Gluten free Stir-fry Sauce
Virgin olive oil
Drain all the vegetables from the water using paper towels.
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.
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.
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.
Finish by dressing the plate with a dash of Gluten free Stir-fry Sauce vinaigrette.