FOR 1 PERSON
Difficulty: Medium
Preparation: 15min
INGREDIENTS
- 150gr Monkfish
- Trout Roe
- Daikon
Orange and Miso Soup
- 100ml Orange Juice
- Rice Vinegar
- Olive Oil
- Soybean Paste
PREPARATION
Mix all the ingredients of the soup: 100ml of orange juice, 1 cofee spoon of soybean paste, 1 tablespoon of rice vinegar, 2 tablespoons of olive oil. Set apart.
Sauté the monkfish in a griddle, slice and set apart.
Pour 3 tablespoons of soup at the bottom of a deep dish, place the monkfish fillets and the trout roe on the top. Serve with a side of daikon slices (Japanese turnip).
THE CHEF’S ADVICE
Use blood orange. Soup will be more colorful and intense.