Monkfish and cep mushroom salad with truffle vinaigrette
Ingredients for 5 portions
Calculate portions
Monkfish
0.55 kg
Frozen mushrooms
0.25 kg
Potatoes
0.208 kg
Table salt
0.833 g
Ground white pepper
0.417 g
Truffle
8.333 g
Chives
0.008 g
Table salt
0.833 g
Macetilla sherry vinegar
0.017 l
Bouquetiere of fresh vegetables
0.833 ud
Curly endive
0.083 ud
Purple curly endive
0.083 ud
Oakleaf lettuce
0.083 ud
Red chicory
0.083 ud
Rocket
8.333 g
Watercress
20.833 g
Radish
0.021 kg
Cherry tomato
0.042 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
382.7
kcal
Carbohydrates
10.77
g
Proteins
13.75
g
Lipids
30.86
g
Fiber
3.33
g
Saturates
6.69
g
Monounsaturated fatty acids
16.71
g
Polyunsaturated fatty acids
5.67
g
Cholesterol
48.95
mg
Calcium
75.98
mg
Iron
2.82
mg
Zinc
1.18
mg
Vitamin A
113.6
ug
Vitamin C
21.22
g
Folic acid
55.0
ug
Salt (Sodium)
225.0
mg
Sugars
1.98
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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