675 g (1 1/2 lb) monkfish skinned and boned
300ml 1/2 pint fish stock or dry white wine
4 courgette (zucchini)s, grated or shredded
2 ripe avocados, peeled and sliced
squeeze of lemon juice
2 sticks celery, very finely sliced
225g (8 oz) seedless white grapes
4 tablespoons mayonnaise
4 tablespoons fromage blanc or natural yogurt
3-4 teaspoons concentrated tomato puree (paste)
pinch of cayenne
300ml 1/2 pint fish stock or dry white wine
4 courgette (zucchini)s, grated or shredded
2 ripe avocados, peeled and sliced
squeeze of lemon juice
2 sticks celery, very finely sliced
225g (8 oz) seedless white grapes
4 tablespoons mayonnaise
4 tablespoons fromage blanc or natural yogurt
3-4 teaspoons concentrated tomato puree (paste)
pinch of cayenne
method
1. Cut the monkfish into medallions and poach in the stock or wine.
2. Transfer with a slotted spoon to a cool dish or plate and set aside. Reserve 1 tablespoon of the cooking liquid for the sauce, and reserve the remaining liquid for a soup or stew it can even be frozen for future use.
3. On a large oval or round serving plate or platter, make a border around the rim with the grated courgettes, then inside this circle arrange another circle of overlapping avocado slices. Sprinkle with lemon juice.
4. In a bowl, combine the monkfish, finely sliced celery and grapes. Mix together the mayonnaise, fromage blanc, tomato puree, cayenne and add a tiny squeeze of lemon juice to sharpen. Stir in 1 tablespoon of the cooled cooking liquid to thin down the sauce and add flavour.
5. Heap the fish, celery and grape mixture in the centre of the salad arrangement and pour the sauce all over.
6. The delicate shades of pale pink and pale green make this an elegant presentation for this summer salad. Keep it simple - a plate of thinly sliced fresh tomatoes on the side would be lovely also fresh bread rolls.
2. Transfer with a slotted spoon to a cool dish or plate and set aside. Reserve 1 tablespoon of the cooking liquid for the sauce, and reserve the remaining liquid for a soup or stew it can even be frozen for future use.
3. On a large oval or round serving plate or platter, make a border around the rim with the grated courgettes, then inside this circle arrange another circle of overlapping avocado slices. Sprinkle with lemon juice.
4. In a bowl, combine the monkfish, finely sliced celery and grapes. Mix together the mayonnaise, fromage blanc, tomato puree, cayenne and add a tiny squeeze of lemon juice to sharpen. Stir in 1 tablespoon of the cooled cooking liquid to thin down the sauce and add flavour.
5. Heap the fish, celery and grape mixture in the centre of the salad arrangement and pour the sauce all over.
6. The delicate shades of pale pink and pale green make this an elegant presentation for this summer salad. Keep it simple - a plate of thinly sliced fresh tomatoes on the side would be lovely also fresh bread rolls.
serving amount
serves 4 - 6
rate this recipe
9.8
out of 10
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