Monkfish From the Aroma Broth with Fresh Herbs and Raw Vegetable Salad

Aroma stock: Bring fish stock, Noilly Prat and lemongrass to a boil. Add the coriander, chillies, ginger and shallots and bring to the boil again. Season the monkfish with fleur de sel and pepper, place in a stew basket, place on top of the lightly simmering meat juice form and cover with a lid. Cook the fish for about 8-15 minutes over the aromatic steam, depending on its thickness. During this time, chop the various kitchen herbs very finely. When the monkfish is cooked, turn it to the other side in the finely chopped herbs and cut it into slices. Drizzle lightly with olive oil con lime, sprinkle with fleur de sel and garnish with chervil.

Macadamia nut dressing: for the dressing, stir white balsamic vinegar with salt, pepper and sugar to start, then add the remaining ingredients.

Raw vegetable salad: remove the skin from the cucumber, cut in half, remove the core and cut into half moons. Cut the white cabbage into fine strips, radishes into slices. Remove the skin from the red and yellow peppers and cut them into strips. Remove the stalk from the cherry tomatoes and cut them in half, cut the carrots into fine slices with a truffle slicer.

Put everything in a suitable bowl and mix the leaf salad with the macadamia nut dressing and fleur de sel.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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