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🍽️ Monkfish Carpaccio with Lime Dressing

60 kcal · 30 min · 4 servings

Ingredients

• 400 g Monkfish
• 1 Lime
• 1 tbsp light balsamic vinegar
• Salt, pink pepper from the mill
• 2 tbsp Olive oil
• 1 handful light frisée lettuce (- tips)
• Lemon balm (for garnish)

Instructions

1. 1. Place the monkfish in the freezer for about one hour.
2. 2. This firms up the meat, making it much easier to slice into paper-thin pieces later on.
3. 3. Rinse the lime thoroughly under running water.
4. 4. Peel off the green zest.
5. 5. Make sure to remove the bitter white pith underneath.
6. 6. Cut the zest into fine strips.
7. 7. Squeeze out the juice.
8. 8. Mix the juice with the vinegar, salt, and pepper.
9. 9. Add the lime zest strips to the mixture.
10. 10. Gradually stir in the olive oil.
11. 11. Stir until a creamy dressing forms.
12. 12. Wash the frisée lettuce thoroughly.
13. 13. Dry the lettuce well.
14. 14. Spin it dry if you have a salad spinner.
15. 15. Slice the monkfish into paper-thin slices.
16. 16. Use a deli slicer or a very sharp large knife if possible.
17. 17. Arrange the slices on a serving plate.
18. 18. Drizzle the vinaigrette over the fish.
19. 19. Garnish the carpaccio with the frisée lettuce leaves.
20. 20. Add fresh lemon balm as a decoration.
21. 21. Serve the dish now.

Nutrition per serving

• kcal: 60
• Protein: 8 g · Fett/Fat: 3 g · Carbs: 0 g