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Glass noodle salad with monkfish
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 486
  • Fat about 15g
  • Carbohydrates about 56g
  • Protein about 31g
This is needed
This is needed for 4 people
Dressing
  • 1 lemons, use only the juice
  • 1 tbsp dark sesame oil
  • 2 tbsp rapeseed oil
  • a little pepper
  • 4 tbsp soy sauce
Salad
  • 1 baby pineapples
  • 200 g glass noodles
  • water, boiling
  • 100 g frozen peas
  • 600 g monkfish fillets (anglerfish), cut into cubes
  • 2 dl vegetable bouillon
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And that's how it's done
And that's how it's done
Dressing
In a large bowl, mix the lemon juice with all the other ingredients up to and including the pepper.
Salad
Wash the pineapple, pat dry. Cut in half lengthwise with the stalk still in tact, cut into slices. Set aside 4 slices for the garnish, peel the rest and cut into chunks. Pour the boiling water over the glass noodles, leave to stand for approx. 10 mins. Bring the bouillon to the boil in a wide-bottomed pan, add the fish and peas, cover and cook for approx. 4 mins. Drain, add to the dressing along with the pineapple chunks. Drain the noodles, add to the salad, mix everything together, cover and leave to infuse for approx. 10 mins. Plate up, garnish with the pineapple slices, serve lukewarm.