for 4 person

Dressing

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

Salad

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

How it's done

Dressing

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

Salad

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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