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A recipe by soFeminine.co.uk
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Monkfish and asparagus salad |
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Ingredients :
1 box green asparagus
400g monkfish fillet
3 tablespoons olive oil
1 tablespoon raspberry vinegar
1 packet mixed salad leaves
2 tablespoons pine nuts
500ml vegetable stock
Milled black pepper
Salt
Recipe :
Dice fish roughly. Steam over vegetable stock for 5 mins.
Put to one side.
Peel asparagus and cook in boiling salt water for three minutes. Make sure they're still slightly crunchy.
Strain and put to one side.
Make a vinaigrette with vinegar, seasoning and olive oil, adding a little mustard to taste.
Lightly toast pine nuts over a low heat.
Arrange salad leaves, asparagus and monkfish in bowls, the sprinkle with pinenuts
Drizzle with vinaigrette and serve.
Advice :
Recommended wines :
- Alsace: Silvaner, Pinot blanc
- Bordeaux: Entre 2 mers
- Burgandy: Maçon, St Véran
- Loire Valley: Sancerre, Pouilly
- Rhône Valley: Tavel
My comments :
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