FOR 1 PERSON
Difficulty: Medium
Preparation: 15min
Mix all the ingredients of the soup: 100ml of orange juice, 1 cofee spoon of soybean paste, 1 tablespoon of rice vinegar, 2 tablespoons of olive oil. Set apart.
Sauté the monkfish in a griddle, slice and set apart.
Pour 3 tablespoons of soup at the bottom of a deep dish, place the monkfish fillets and the trout roe on the top. Serve with a side of daikon slices (Japanese turnip).
FOR 2 PERSONS Difficulty: Medium Preparation: 40min INGREDIENTS 100gr Thin Noodles 250ml Fish Stock 50gr Shelled little Prawns 50gr Small Squid 2 Garlic Cloves (chopped) 100gr Grated Tomato Sweet Red Pepper Olive Oil Saffron Squid Ink Parsley Oil PREPARATION Sauté small slices of squids and then add shelled little prawns. Add chopped garlic, grated tomato
FOR 2 PERSONS Difficulty: Medium Preparation: 30min INGREDIENTS 1 Small Monkfish 1 Rocket Flower Teriyaki Saucen 25ml Soybean Sauce ½ Orange (juice) 1 Coffee Spoon of Sugar PREPARATION For the sauce… Boil down sauce ingredients until they are caramelized. For the monkfish… Seal the monkfish in a frying pan, add the sauce
FOR 10 CRÊPES Difficulty: Medium Preparation: 10 min Rest: 2h Cooking: 50 min INGREDIENTS 800 g crepe dough 750 g of chestnuts 6 yolks 50 g of sugar 1 liter of milk 60 g of flour Zest of an orange 1 tbsp of vanilla essence 50 g of dark chocolate 25ml of liquid cream 1
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