| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Coxon’s kit, Coxon3 |
2 |
servings |
INGREDIENTS
| 350 |
g |
Monkfish tail |
| 15 |
g |
Pine kernels |
| 1 |
tb |
Pine nut oil or olive oil |
| 10 |
g |
Butter |
|
|
Salt and pepper |
|
|
Coriander leaves |
|
|
Lemon juice |
|
|
Honey |
|
|
White wine |
|
|
Finely sliced onion |
|
|
Olive oil |
|
|
Coriander to decorate |
| 4 |
|
Floz lemon juice; freshly squeezed |
| 2 |
tb |
Clear honey |
| 1 |
tb |
Coriander; roughly chopped |
| 1 |
ts |
Parsley; roughly chopped |
| 1 |
ts |
Tarragon; snipped/roughly |
|
|
; chopped |
| 1 |
tb |
Olive oil |
INSTRUCTIONS
MARINADE
DRESSING
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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