Warm salad of marinated monkfish and toasted pine kernels

Yield: 2 servings

Measure Ingredient
350 grams Monkfish tail
15 grams Pine kernels
1 tablespoon Pine nut oil or olive oil
10 grams Butter
\N \N Salt and pepper
\N \N Coriander leaves
\N \N Lemon juice
\N \N Honey
\N \N White wine
\N \N Finely sliced onion
\N \N Olive oil
\N \N Coriander to decorate
4 \N Floz lemon juice; freshly squeezed
2 tablespoons Clear honey
1 tablespoon Coriander; roughly chopped
1 teaspoon Parsley; roughly chopped
1 teaspoon Tarragon; snipped/roughly
\N \N ; chopped
1 tablespoon Olive oil



Skin the monkfish and remove all the dark meat and discard. Slice each fillet on an angle into thin slices and place into marinade for 10 minutes.

Toast the pine kernels under a hot grill or in the oven until golden.

Prepare the dressing: Prepare the salad and warm quickly. Heat a little oil and butter in a pan, drain off the fish marinade and season. Quickly fry off the fish in the oil and butter for approximately 15 seconds on either side, turning only once.

Remove the fish from the pan and compile the salad.

Put the dressed salad in the centre of the plate and put the fish over the top. Liberally scatter the pine kernels and drizzle the dressing over the top. Scatter with coriander.

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Carlton Food Network

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