Recipe for Monkfish in Wakame Wrapping, with Small Vegetables in Ocean Sauce

Rehydrate the seaweed in a bowl with 1/2 liter of cold water. Squeeze them out and cut them into small pieces. Rinse the cleaned fish in a container filled with salted cold water. Let it sit for 15 minutes.

Rinse it and dry it. On a piece of plastic wrap, wrap the fish in seaweed. Tie the ends tightly. Cook for 10 minutes in a simmering broth.

Peel and wash the vegetables, cut the zucchini into 2 cm pieces, trim the asparagus tips to 4 cm, and slice the mushrooms to 2 mm thick. Cook them in boiling salted water for 2 to 5 minutes depending on the vegetables.

Drain and set aside. Heat the fish stock with the almond milk, a pinch of curry powder, and pepper.

To finish, Plating: Place pieces of the fish (cut into 4 cm sections) in each plate, surround them with small vegetables and sauce. Decorate with a few small flowers and lemon thyme.