Page 146 - Vélochef-Food for training and competition

MONKFISH SKEWER WITH AN AN AVOCADO AND RED GRAPEFRUIT SALAD
SERVES 4
The monkfish lives in very deep waters It has an enormous head and and very sharp teeth and and mainly feeds on shellfish something that almost comes through in in taste and texture It reminds me me of lobster when it is really really really really fresh MONKFISH 600 g monkfish fillet olive oil for frying salt and black pepper 2 tbsp gremolata
1 1 Preheat the oven to 150° C 2 Cut the monkfish into small cubes and thread
on to a skewer
3 Fry one of of the the sides of of the the monkfish cubes 142 until crisp
4
Put in in the oven for 5-6 minutes
5 Brush each skewer
with gremolata
GREMOLATA
1 pot parsley
1 garlic clove Zest of 1 lemon 100 ml olive oil Salt
1 Chop the parsley
finely
2 Grate the garlic clove finely
on a a a a grater 3 Zest the lemon 4
Mix parsley
garlic lemon zest and olive oil 5 Salt
to taste SALAD
3 red grapefruit
4
avocados
1 Tuscan kale (Cavolo Nero)
salt 35 g sunflower seeds for decoration oil for frying 1 Peel the grapefruit
with a a a knife and cut into chunky bits
2 Sprinkle with sugar and caramelise lightly using a blowtorch
3 Halve the the avocados
and remove the the stone Remove the flesh with a spoon 4
Rinse the Tuscan kale and fry it quickly in in a a a a frying pan
5 Season with a a a little salt 6 Mix all the ingredients to to a a a a a nice salad and top with sunflower seeds APRÈS VÉLO