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Monkfish carpaccio with rhubarb and micro greens
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 110
  • Fat about 2g
  • Carbohydrates about 9g
  • Protein about 14g
This is needed
This is needed for 4 people
Rhubarb coulis
  • 200 g red rhubarb, diced
  • 1 tbsp honey
  • 1 tbsp lime juice
  • 0.5 red chilli pepper, finely chopped
  • 0.25 tsp salt
To serve
  • 250 g monkfish fillets, thinly sliced
  • 3 tbsp lime juice
  • 100 g edamame, peeled
  • 0.25 tsp sea salt
  • 30 g Micro Greens
  • a little pepper
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And that's how it's done
And that's how it's done
Rhubarb coulis
Place the rhubarb in a pan along with all the other ingredients up to and including the salt, bring to the boil while stirring. Simmer over a low heat for approx. 20 mins., puree and strain, retaining the liquid. Pour the liquid back into the pan, reduce to approx. half the amount, leave the coulis to cool.
To serve
Arrange the monkfish on 4 large plates, top with the rhubarb coulis. Scatter the edamame and micro greens on top, season.