Monkfish tartar on tomato ragout in a jar
Source: https://www.gefu.com/rcp_recipe/monkfish-tartar-on-tomato-ragout-in-a-jar
Total time:
40 Minutes
Ingredients
| 600 | g | Monkfish fillet |
| 20 | g | Pine nuts |
| 1 | Organic lime juice and grated | |
| 30 | g | Ginger |
| 1 | TL | Pink pepper |
| 40 | ml | Olive oil |
| 4 | Tomatoes | |
| 1 | Garlic clove | |
| Federation | half a basil |
Preparation
Coarsely chop the pine nuts. Rinse lime in hot water, dry, grate peel and squeeze out juice. Cut basil leaves into strips.
Roast pine nuts and pepper briefly in a pan, remove from heat, add olive oil, ginger, peel and grate in addition, stir in grated and let stand.
Wash monkfish fillet in cold water, dab dry, cut into cubes. Add lime juice and season with salt. Then freeze for approx. 30 minutes and grind coarsely in the TRANSFORMA® meat grinder.
Mix the mixture with the cooled oil and let it infuse well.
Remove the seeds from the tomatoes, peel and finely dice them, add the garlic and season with salt and pepper.
Put the ragout into a glass, mix the tartar with basil strips and arrange on the tomatoes, serve with bread chips.
Tip: Also works with scallops, cod or salmon.
Nutritional values per serving
| Energy | 1.032,0 kJ | |
|---|---|---|
| Calories | 246,0 kcal | |
| Protein | 24,0 g | |
| Fat | 14,4 g | |
| Carbohydrates | 4,6 g |
Organisation
Category
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