🍽️ Monkfish with Avocado Salad

Name: Monkfish with Avocado Salad
Total time: 30 min
Yield: 4 servings
Ingredients: asian steamer basket; 200 g cherry tomatoes; 1 tsp lemon juice; 2 tbsp white wine vinegar; 2 tsp sugar (and salt); black pepper; 2 tbsp olive oil (extra virgin); 0.5 salad cucumber (200 g); 1 ripe avocado (280 g); 1 bunch watercress (picked about 100 g); 4 tsp Tobiko (flying fish roe) sea salt, e.g. Fleur de Sel; 500 g monkfish fillet; 1 tsp vinegar; sea salt; black pepper; 2 tsp coriander seeds; 1 tsp mustard seeds; 2 bay leaves; 1 tsp fennel seeds; 2 cloves; 5 juniper berries; 1 tsp black peppercorns

485 kcal · 30 min · 4 servings

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Ingredients

asian steamer basket
200 g cherry tomatoes
1 tsp lemon juice
2 tbsp white wine vinegar
2 tsp sugar (and salt)
black pepper
2 tbsp olive oil (extra virgin)
0.5 salad cucumber (200 g)
1 ripe avocado (280 g)
1 bunch watercress (picked about 100 g)
4 tsp Tobiko (flying fish roe) sea salt, e.g. Fleur de Sel
500 g monkfish fillet
1 tsp vinegar
sea salt
black pepper
2 tsp coriander seeds
1 tsp mustard seeds
2 bay leaves
1 tsp fennel seeds
2 cloves
5 juniper berries
1 tsp black peppercorns

Instructions

1. Remove the stems from the cherry tomatoes and wash them.
2. Place the tomatoes in boiling water for a short time until the skin starts to loosen.
3. Immediately shock the tomatoes in ice-cold water.
4. Peel the tomatoes, quarter them, and remove the core.
5. Whisk lemon juice, vinegar, 2 tablespoons of water, sugar, salt, and pepper to make the marinade.
6. Let the marinade stand for a short while.
7. Stir in the olive oil only at the very end.
8. Peel the cucumber and the avocado.
9. Halve the cucumber lengthwise and remove the seeds.
10. Cut the flesh of the cucumber and avocado into small cubes or 0.5 cm thick slices.
11. Place the vegetables in the marinade and let them marinate briefly.
12. Wash the watercress and pat it dry.
13. Remove the stems from the watercress leaves.
14. Rinse the monkfish under cold water and pat it dry with kitchen paper.
15. Remove the skin and any fatty parts from the fish.
16. Cut the fish into pieces approximately 2 to 3 cm in size.
17. Season the fish pieces with vinegar, sea salt, and pepper.
18. Coarsely crush the spices in a mortar.
19. Heat approximately 0.5 liters of water in a pot suitable for steaming.
20. Place the salad into small bowls.
21. Plate the monkfish.
22. Garnish the monkfish with tobikko (fishing roe).
23. Sprinkle the fish with a little sea salt.
24. Decorate the dish with the watercress.

Nutrition per serving

kcal: 485
Protein: 49 g · Fett/Fat: 26 g · Carbs: 13 g