Tuesday, June 22, 2010


serves two

1 (or 400 grams) monkfish tail
10 grams sesame seeds, toasted
4 slices spec bacon
2 tablespoons olive oil
1 tablespoon balsamic vinegar
4 tablespoons plum chutney
4 cocktail sticks
4 oz. (or 100 grams) mixed salad leaves
1 ball buffalo mozzarella in milk

Drain off the mozzarella milk and then cut the cheese into 4 pieces. Take cheese and then wrap the each piece of cheese in the spec and then secure it with cocktail stick. Take monk fish, trim it and the cut it into thick pieces. Then wrap up the fish pieces in the same way as the mozzarella. Take a non stick pan, heat the little olive oil in it until it gets hot. Place the wrapped mozzarella and monk fish in the pan and then season it. Take a bowl, place the salad in it with balsamic vinegar and olive oil and some seasoning and then mix it. Now put the salad in two plates in high piles. Take out the mozzarella from the pan, when the spec is nice and crisp and the fish gets cooked. Put the mozzarella and monk fish on the top of the salad and then sprinkle the toasted seeds and pour over the remaining juices from the pan. Add chutney on the sides of the salad on both plates and then serve it.

bacon recipe courtesy of: Fish Recipes

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