Instructions

Cook monkfish in salted water. Chop into small cubes. Cook prawn tails. Once cooked, peel. Hydrate seaweed in cold water for 20 minutes. Drain well and chop into a fine brunoise. Chop tofu into ¼ inch cubes and place in a bowl together with chopped seaweed. Cut chili peppers, red onion, green and red peppers into brunoise. Emulsify the olive oil with the sherry vinegar. Add brunoised vegetables to make a vinaigrette and set aside. Chop lettuce in julianne. With the help of a ring, arrange chopped lettuce along with the monkfish and shrimp pieces on a serving dish. Place a spoonful of seaweed tartar on top. Season with the vinaigrette and a few drizzles of balsamic vinegar reduction. Chop the chives and sprinkle over salad.

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