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Monkfish and prawn salad in chili pepper vinaigrette with seaweed tartar

Difficulty: ★★☆

Ingredients

  • 2/3 lb Monkfish.
  • 12 Prawn tails.
  • 1 Oak leaf lettuce.
  • 6 Chili peppers from La Rioja region (alegrias).
  • 1 Red onion
  • 1 Small green pepper.
  • 1 Small red pepper.
  • 12 Chive stems.
  • Olive oil.
  • Sherry vinegar.
  • Maldon sea salt.
  • Balsamic vinegar reduction.
  • 1 oz Dried wakame seaweed.
  • ¼ lb Tofu (soy cheese).

Category: First course

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.