MONKFISH, TROUT ROE AND ORANGE AND MISO SOUP

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.

TERIYAKI SAUCE GLAZED MONKFISH

FOR 2 PERSONS
Difficulty: Medium
Preparation: 30min

INGREDIENTS

  • 1 Small Monkfish
  • 1 Rocket Flower
Teriyaki Saucen
  • 25ml Soybean Sauce
  • ½ Orange (juice)
  • 1 Coffee Spoon of Sugar

PREPARATION

For the sauce…

 

Boil down sauce ingredients until they are caramelized.

 

For the monkfish…

 

Seal the monkfish in a frying pan, add the sauce and glaze. Serve with a rocket flower in the side.

THE CHEF’S ADVICE
Japanese soybean sauce is better for this recipe because it caramelizes better.

OYSTERS WITH APPLE GRANULES

FOR 4 PERSONS
Difficulty: Medium
Preparation: 30min

INGREDIENTS

  • 4 Oysters
  • 4 Granny Smith Apples
  • 1 Lemon
  • Sugar
  • Olive oil
  • Pink and Black Pepper
  • Bean Sprouts to decorate

PREPARATION

For the apple granules…

 

Liquify apples in blender without core to a course consistency. Add lemon juice and one tablespoon of sugar. Strain and freeze.

 

Assembly

 

Open the oysters and dislodge oyster meat. Put some salt on a dish and place oysters on it –this will avoid oysters from slipping on plate-. Season with lemon drops, olive oil drops, salt and pepper. Add one teaspoon of apple granules and decorate each oyster with bean sprouts.

THE CHEF’S ADVICE
For a more flavoured oysters, you can also decorate them with some aromatic herbs.