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Monkfish and asparagus salad

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Origin of dish:  France
Type of cooking:  Hob
Preparation time: 30 minutes
Cooking time: 15 minutes
Ingredients (serves 4):


Dice fish roughly. Steam over vegetable stock for 5 minutes then put to one side.

Peel asparagus and cook in boiling salt water for three minutes. Make sure it's still slightly crunchy. Strain and put to one side.

Make a vinaigrette with vinegar, seasoning and olive oil, adding a little mustard to taste.

Lightly toast pine nuts over a low heat.

Arrange salad leaves, asparagus and monkfish in bowls, then sprinkle with pinenuts.

Drizzle with vinaigrette and serve.
Advice: Recommended wines :
- Alsace: Silvaner, Pinot blanc
- Bordeaux: Entre 2 mers
- Burgandy: Maçon, St Véran
- Loire Valley: Sancerre, Pouilly
- Rhône Valley: Tavel

User comments

another free recipe every day

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