Monkfish and prawn salad in chili pepper vinaigrette with seaweed tartar

Difficulty: ★★☆


  • 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


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.