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Monkfish on an asparagus nest
35 m active | 55 m total
Nutrition facts per serving:
  • Energy in kcal about 308
  • Fat about 20g
  • Carbohydrates about 18g
  • Protein about 14g
This is needed
This is needed for 6 piece
Herb butter
  • 50 g butter
  • 1 lime
  • 2 tbsp chervil
  • 1 pinch salt
  • a little pepper
Asparagus
  • 250 g green asparagus
  • 0.25 tsp salt
  • a little pepper
Puff pastry
  • 250 g puff pastry
  • 1 egg yolk
Top the puff pastry
  • 60 g smoked ham in slices
  • 300 g South African cape monkfish and Icelandic monkfish
  • 0.25 tsp salt
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And that's how it's done
And that's how it's done
Herb butter
Allow the butter to soften in a bowl. Rinse the lime in hot water, pat dry. Finely chop the chervil.
Place the butter and chervil in a bowl. Grate the lime zest over the top, season, mix well.
Asparagus
Using a peeler, peel the asparagus into thin strips, starting from just below the asparagus tip right down to the end, season with salt and pepper.
Cover and leave to infuse for approx. 15 mins, drain well. Halve the asparagus tips lengthwise.
Puff pastry
On a lightly floured surface, roll out the pastry into a rectangle (approx. 20 x 30 cm). Cut into six 10cm squares and place on a tray lined with baking paper. Thin the egg yolk with a little water. Coat the edges of the dough with the egg & water.
Top the puff pastry
Fold the smoked ham slices and place in the middle of the pastry squares. Shape the asparagus strips into 6 little nests and place on top of the ham with the asparagus tips.
Slice the fish into pieces approx. 4 cm wide, season with salt. Place one piece of fish on top of each asparagus nest, top with the chervil butter. Bake for approx. 20 mins. in the lower half of an oven preheated to 200°C.