Warm Salad of Monkfish and Toasted Pine Kernels

Name: Warm Salad of Monkfish and Toasted Pine Kernels
Yield: Serves 4
Ingredients: Salt and freshly ground white pepper; ¾ tsp Dijon mustard; 1-2 tbsp oil; 50 g/2 oz watercress; 1 X 675 g/1½ lb monkfish tail; ½ head frizzy lettuce; ½ head oak leaf lettuce; ½ small radicchio; 2 tbsp olive oil; 1 tbsp sherry vinegar; 2 heads lambs lettuce; 25 g/1 oz pine kernels; 15 g/½ oz butter

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

Ingredients

1 X 675 g/1½ lb monkfish tail
25 g/1

Fish course
Pescatarian
Gluten-free

Method

Preheat the oven to 230°C/450°F/Gas Mark 8.

Skin and fillet the monkfish and remove all of the dark meat and discard. Holding the knife at a slight angle, cut each fillet across into thin slices so that you have 12 slices from each fillet.

Toast the pin