Sliced monkfish
You won’t believe it!
You will need: (for 4 people)
- 2 nice monkfish tails (prepared by the fishmonger)
- 7cl of mango and ginger vinegar
- 4 green onions with stem
- 1 clove of garlic
- 2 mangoes
- 6cl olive oil
- A few sprigs of coriander
- Salt & Pepper
- Rinse the monkfish tails under cold water.
- Bring boiling salted water to the boil in a saucepan with 2 sprigs of coriander and peppercorns. Dip the monkfish tails in the water for 4 minutes.
- Drain them and run them under cold water again. Remove the central bone without separating the 2 fillets (you can then wrap them in cling film for 10 minutes to keep them tight if you wish)
- Chop the garlic and mix with the mango and ginger vinegar, olive oil, salt and pepper. Cover with cling film for 15 minutes.
- Peel the onions and cut them into 4 pieces. Remove the last sprigs of coriander.
- Cut the mangoes in half and cut the flesh into squares.
- Place half the mango and the onion quarters on the plate, followed by the sliced monkfish. Add salt and pepper and a few coriander leaves.
Tip: This recipe can also be created with combava and Madagascar vanilla vinegar or wild garlic balsamic.
