Monkfish and orange salad

Type of dish : Starter
To serve : 6
Preparation : 30 min
Cooking : 10 min
Budget : Reasonable
From : Exotic
Difficulty : Medium


Ingredients :
850g monkfish
1 fish or vegetable stock cube
1 curly-leaf lettuce
300g strawberries
60g raspberries
90g cherries
75g redcurrants
3 oranges
3 tablespoons olive oil
50g fresh ginger

For the dressing:
Juice of 1 orange
2 tablespoons raspberry vinegar
4 tablespoons nut oil
Salt & pepper

Recipe :
Put the fish in a pan, sprinkle with crumbled stock cube and cover with water.
Bring to the boil, leave to simmer for 10 minutes, then remove from heat and allow to cool down.
Once cool, strain fish from stock.

Wash fruit, then dry.
Spin salad.
Peel ginger, slice thinly and saute lightly in a little olive oil.

To make sauce, by combining all ingredients, mixing well.
Arrange leaves and fish on plates, decorate with fruit and slices of orange. Sprinkle with slices of ginger, drizzle with dressing, then serve.