Monkfish and cep mushroom salad with truffle vinaigrette
Allergens:
Ingredients for 5 portions
Calculate portions
Monkfish
0.7 kg
Frozen mushrooms
0.3 kg
Potatoes
0.25 kg
Table salt
1.0 g
Ground white pepper
0.5 g
Truffle
10.0 g
Chives
10.0 g
Table salt
1.0 g
Macetilla sherry vinegar
0.02 l
Curly endive
0.1 ud
Purple curly endive
0.1 ud
Oakleaf lettuce
0.1 ud
Red chicory
0.1 ud
Rocket
10.0 g
Watercress
25.0 g
Radish
0.025 kg
Cherry tomato
0.05 kg
Vinegar
0.004 l
Table salt
0.417 g
Elaboration
For monkfish and mushroom pies:
- Clean the monkfish, and remove the loins, clean them well removing any black parts and cut into pieces of about 250 g each. Season with salt + white pepper, wrap in kitchen film forming well tightened cylinder. Once cold cut them into slices of 0.5 cm.
- Boil the rolls softly in boiling water for 12 minutes and cool.
- For the mushrooms, separate the cap from the stalk and fillet separately, also preserve them separately with oil + butter + garlic. Once preserved drain from the oil and set aside.
- Peel the potatoes and cut them into 3 mm slices and preserve them with the mushroom oil, drain and season with salt and pepper.
Set up:
- Place on the base of a plate the simmered potato + monkfish + a mushroom fillet (stalk) + monkfish and finally, another sautéed mushroom fillet (cap).
- Between the layers season with the truffle vinaigrette.
For the pine nuts and truffle vinaigrette:
- Roasted and chopped pine nuts + chopped truffle + canned truffle water + chives cut into rings + dried parsley + oil from the preserved mushrooms + sherry vinegar + salt.
- For the bouquetiere of fresh vegetables and the vinaigrette.
PLATING UP
- Plate up 3 or 4 monkfish and mushroom pies (depending on size), the bouquetiere vegetable and dress.
- Decorate with the same vinaigrette and the truffle slices.
Nutritional information (1 portion)
Energy
448.86
kcal
Carbohydrates
12.92
g
Proteins
17.34
g
Lipids
35.49
g
Fiber
4.12
g
Saturates
7.84
g
Monounsaturated fatty acids
18.75
g
Polyunsaturated fatty acids
6.72
g
Cholesterol
60.89
mg
Calcium
99.1
mg
Iron
3.59
mg
Zinc
1.46
mg
Vitamin A
142.95
ug
Vitamin C
29.55
g
Folic acid
72.14
ug
Salt (Sodium)
267.94
mg
Sugars
2.32
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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