Monkfish and seafood salad

For the monkfish:

• Skin and fillet the monkfish and then cut it into 250 g pieces.
• Season the monkfish with salt and white pepper and wrap it in food-quality film. Make tight cylinders.
• Boil the cylinders in bubbling water over a low heat for 10 to 12 minutes and then let them cool in water with ice.
• For the set up you will need to cut the monkfish into 0.5 cm medallions, 6 units per serving.

For the prawns:

• Boil the prawns in plenty of salted boiling water, 3 units per serving. Peel the prawns leaving the very end of the tail on and preserve them in some light vinaigrette.

For the clams:

• Purge the clams in water with coarse sea salt for two hours.
• Wash them to remove excess salt and keep them in the cold store tightly shut.
• In order to set them up, steam them: 3 units per serving.

For the sauces:

• Make the cocktail sauce.
• Make the basic vinaigrette.
• Wash some lettuce for the bouquetiere of fresh vegetables and for the bed of greens. Julienne the lettuce for the bed.

SET UP

• Place the bouquetiere of fresh vegetables on one side of the dish and place the lettuce and chicory bed on the other side.
• Dress the bed of greens with the vinaigrette and place the monkfish medallions on top. Place the prawns and clams next to the medallions
• Sauce the monkfish with the cocktail sauce and decorate the dish with salmon roe and chopped parsley.
• Dress the bouquetiere of fresh vegetables and the clams with the vinaigrette.