With this recipe, you will discover cooking with seaweed. Here, the monkfish is breaded in wakame, releasing briny flavors. It is full of freshness with its small vegetables and aromatic 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.
0 servings
4
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