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Marek Jani
Monkfish Carpaccio with Snail Salad
INGREDIENTS
- 1 monkfish tail
- 1 tbl sp red pepercorn in vinegar
- fresh basil
- 1 tea sp. rock salt
- 50g snails
- 100ml white wine
- 10 ml withe wine vinegar
- 1 tea spoon chopped tomatoes
- 1 tea sp. chive
- 1 tea sp. taragon
- 1 tea sp. finly chopped shallots
Dressing
- 20ml white wine vinegar
- 5ml lemon juice
- 60 ml vegetable oil
- 1 tea sp. dijon mustard
- brown sugar
- salt
- white pepper
Method:
- Blanch snails in wine and chill
- Take two halves of the monkfish tail,put basil leaves in the middle then join them together, marinet in red pepper and rock salt, wrap in cling film and freeze
- For a dressing put vinegar in mixing bowl, lemon juice, mustard, brawn sugar, salt and peper and mix all well
-Then slowly start add oil and mix gently
- When snails are chilled add the rest of ingridents for snails salad and gently mix
- From frozen monkfish carppacio remove cling film and slice very finely , put fine slices on the plate in the middle, arange snail salad and garnish with dressing and lemon julienne
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