Roasted monkfish with tomato marmalade and fresh germinated salad

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Ingredients for 5 portions Calculate portions

Monkfish tail 0.75 kg

Table salt 3.0 g

Intense olive oil 0.2 l

Micromesclun, bag 5.0 g

Rocket 5.0 g

Dried fruit vinaigrette 0.125 l

Tomato jam 0.15 kg

Tomato Air 0.02 l

Tomato jelly 0.05 l

Powdered tomato 5.0 g

Chives 5.0 g

Ingredients for Dried fruit vinaigrette (0.125 l) See Recipe

Marcona almonds 0.013 kg

Pine nuts 0.013 kg

Walnut 0.013 kg

Olive oil 0.05 l

0.006 l

Honey 0.0 kg

Table salt 0.5 g

Ingredients for Tomato jam (0.15 kg) See Recipe

Tomato 0.3 kg

Sugar 0.06 kg

Lemon 0.015 kg

Ingredients for Tomato Air (0.02 l) See Recipe

Tomato 0.08 kg

Soya lecithin 0.16 g

Table salt 0.08 g

Picual olive oil 0.0 l

Sugar 0.0 kg

Cream 0.001 l

Butter 0.001 kg

Ingredients for Tomato jelly (0.05 l) See Recipe

Tomato 0.25 kg

Agar - agar 0.001 kg

Table salt 0.125 g

Sugar 0.0 kg

Ingredients for Powdered tomato (5.0 g) See Recipe

Vine tomato 0.16 kg

Elaboration

For this recipe, the following elaborations and needed:

For the monkfish: clean the monkfish and ration in thick medallions, 175g each portion, season, lightly grease and vacuum pack.
Tomato marmalade
Tomato jelly
Tomato air
Powdered tomato
Dried fruit vinagarette
For the germinated salad: select the green leaves and rocket.

For decoration: use some chives.

SET UP

Cook the monkfish at 65 ºC in Ronner or steam cook for 10 minutes, take it out of the bag and sauté in a hot pan until brown in colour.
Cut the monkfish medallion and place it on the center of the plate, place a hot marmalade quenelle next to it and decorate with the tomato jelly.
On the other side of the monkfish, place the salad and rocket, dressed with the dried fruit vinagarette.
Lastly,place the tomato foam on top of the monkfish.
Decorate the dish with powdered tomato and chives.

Nutritional information (1 portion)

Energy

721.5

kcal

Carbohydrates

20.61

g

Proteins

32.52

g

Lipids

56.75