|
|
|
Seafood & Avocado Salad
Serves 4
- 1 lb (500 g) monkfish, trimmed and skinned
- 2/3 cup (150 ml) fish stock
- 1 slice of onion
- 6 black peppercorns
- squeeze of lemon juice
- 1 bay leaf
- mixed salad greens, such as curly endive, radicchio, and arugula
- 2 avocados
- lemon juice for brushing
- 2 large tomatoes, peeled, seeded, and cut into strips
- 1/4 lb (125 g) cooked peeled shrimp
- 30z (90 g) canned white crabmeat
- fiat-leaf parsley to garnish
SOUR CREAM DRESSING
- 1/2 cup (125 ml) light sour cream
- 3 tbsp lemon juice
- salt and black pepper
STEPS :
- Put the monkfish into a saucepan with the stock, onion, peppercorns, lemon juice,
and bay leaf. Bring to a boil, cover, and poach very gently, turning once, for 10-15
minutes, until opaque throughout and firm.
- Lift the monkfish out of the liquid, leave to cool slightly, then cut the flesh
into bite-sized pieces. Leave to cool completely.
- Make the sour cream dressing: put the sour cream and lemon juice into a bowl, add
salt and pepper to taste, and stir to mix.
- To serve, arrange the salad greens on individual plates. Halve, pit (page 68), and
peel the avocados, and brush with lemon juice. Slice lengthwise and arrange in a
fan shape on the greens. Add the strips of tomato, the monkfish, shrimp, and crabmeat.
Spoon the sour cream dressing over the salad, garnish with parsley, and serve immediately.
* * * Cook's know-how * * *
The liquid in which the monkfish is poached can be reused as a good fish stock.
When cool, strain the liquid and freeze it in a small container.
|
