Monkfish carpaccio with rhubarb and micro greens

Monkfish carpaccio with rhubarb and micro greens

Total: 45 Min. | Active: 45 Min.
lactose-free, gluten-free
Nutritional value / people: 110 kcal
, Fat: 2 g
, Carbohydrate: 9 g
, Protein: 14 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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Rhubarb coulis

200g red rhubarb, diced
1tbsp honey
½ red chilli pepper, finely chopped
1tbsp lime juice
¼tsp salt

To serve

250g monkfish fillets, thinly sliced
3tbsp lime juice
100g edamame, peeled
30g Micro Greens
¼tsp sea salt
a little pepper
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How it's done

Rhubarb coulis

Place the rhubarb in a pan along with all the other ingredients up to and including the salt, bring to the boil while stirring. Simmer over a low heat for approx. 20 mins., puree and strain, retaining the liquid. Pour the liquid back into the pan, reduce to approx. half the amount, leave the coulis to cool.

To serve

Arrange the monkfish on 4 large plates, top with the rhubarb coulis.

Scatter the edamame and micro greens on top, season.


Peeling rhubarb

Peeling rhubarb

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