|
Ingredients for
four people:
200g of sea urchin
caviar, 500 g of Monkfish loins, 1 oak leaf lettuce, 1 lollo rosso lettuce,
1 endive, 1 small curly endive, 1 finely chopped spring onion.
Preparation:
VINAIGRETTE: 1 dl
(3.38 fluid ounces)of virgin olive oil, 3 soupspoonfuls of Modena vinagre, 3
soupspoonfuls of cider (scrumpy) and sea urchin caviar juice.
Separate and prepare
the caviar in small amounts, saving the juice. Steam the monkfish and cut
into 12 slices, the fish should be lightly cooked. Rinse and strain the
lettuces thoroughly. Emulsify (stir quickly) the ingredients of the
vinaigrette and set aside.
Prepare on a plate a
base of different lettuce leaves-medium sized, dividing the different types.
Place 3 slices of monkfish on the lettuce per plate and place equal amounts
of the caviar on top. Add salt and pour on the vinaigrette, then sprinkle on
the chopped spring onion. |
