Monkfish carpaccio with rhubarb and micro greens

Name: Monkfish carpaccio with rhubarb and micro greens
Prep time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 tbsp honey; 100 g edamame; 250 g monkfish fillets; 30 g Micro Greens; 200 g rhubarb; ½ red chilli peppers; 1 tbsp lime juice; ¼ tsp sea salt; pepper; salt

Fish Spring

Total: 45 min. | Active: 45 min.

lactose-free, gluten-free

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Ingredients

for 4 person

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

To serve
250 g	monkfish fillet, thinly sliced
3 tbsp	lime juice
100 g	edamame, peeled
30 g	Micro Greens
¼ tsp	sea salt
a little	pepper

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.

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