Glass noodle salad with monkfish

Glass noodle salad with monkfish

Total: 30 Min. | Active: 30 Min.
lactose-free, healthy and balanced
Nutritional value / people: 486 kcal
, Fat: 15 g
, Carbohydrate: 56 g
, Protein: 31 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 lemon, the whole juice
2 tbsp rapeseed oil
1 tbsp dark sesame oil
4 tbsp soy sauce
a little pepper


1 baby pineapple
200 g glass noodles
water, boiling
2 dl vegetable bouillon
600 g monkfish fillets, cut into cubes
100 g frozen peas
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How it's done

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In a large bowl, mix the lemon juice with all the other ingredients up to and including the pepper.


Wash the pineapple, pat dry. Cut in half lengthwise with the stalk still in tact, cut into slices. Set aside 4 slices for the garnish, peel the rest and cut into chunks. Pour the boiling water over the glass noodles, leave to stand for approx. 10 mins. Bring the bouillon to the boil in a wide-bottomed pan, add the fish and peas, cover and cook for approx. 4 mins. Drain, add to the dressing along with the pineapple chunks. Drain the noodles, add to the salad, mix everything together, cover and leave to infuse for approx. 10 mins. Plate up, garnish with the pineapple slices, serve lukewarm.

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