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Good afternoon | 16th March 2010
Wild Monkfish with Vegetable Salad
| 4 Monkfish Fillets |
| Olive Oil |
| Lemon juice |
| Sea Salt Vegetable Salad; |
| 1 Carrot |
| 1 red Apple |
| ½ Leek |
| A handful of Rocket Leaves |
| Salt and Pepper |
Drizzle the Monkfish Fillets with oil and lemon juice; season with a little salt and set aside.
For the vegetable salad, slice the carrot with a peeler into thin strips, core the apple and cut into 8-12 wedges and chop the leek into thin slices. Mix together with the rocket leaves, drizzle with olive oil and lemon juice, season to taste with salt and pepper.
Grill the Monkfish Fillets for 6-8 minutes, once cooked place along side the salad.
Serve with some hot garlic bread.
Purchase your ingredients below...
Firm and meaty, this monkfish keeps its shape and has great flavour
4
servings
£38.00
- 1. Minced Steak
- 2. Chateaubriand
- 3. Fillet Tails
- 4. Scottish Salmon Fillets
- 5. Oxtail
- 6. Fillet Steaks
- 7. Diced Steak
- 8. Confit Duck Legs
- 9. Premium Pork Sausages
- 10. Stuffed Whole Pheasants
"All the meat I've bought from Donald Russell has been succulent and delicious."
Lydia Slater, Sunday Times
