Monkfish tartar on tomato ragout in a jar

Name: Monkfish tartar on tomato ragout in a jar
Total time: 40 min
Ingredients: 150 g Monkfish fillet; 5 g Pine nuts; 0.25 Organic lime juice and grated; 7.5 g Ginger; 0.25 TL Pink pepper; 10 ml Olive oil; 1 Tomatoes; 0.25 Garlic clove; Federation half a basil

Source: https://www.gefu.com/rcp_recipe/monkfish-tartar-on-tomato-ragout-in-a-jar

Total time:

40 Minutes

Ingredients

Portions

600	g	Monkfish fillet
20	g	Pine nuts
1		Organic lime juice and grated
30	g	Ginger
1	TL	Pink pepper
40	ml	Olive oil
4		Tomatoes
1		Garlic clove
	Federation	half a basil

Preparation

Coarsely chop the pine nuts. Rinse lime in hot water, dry, grate peel and squeeze out juice. Cut basil leaves into strips.

Roast pine nuts and pepper briefly in a pan, remove from heat, add olive oil, ginger, peel and grate in addition, stir in grated and let stand.

Wash monkfish fillet in cold water, dab dry, cut into cubes. Add lime juice and season with salt. Then freeze for approx. 30 minutes and grind coarsely in the TRANSFORMA® meat grinder.

Mix the mixture with the cooled oil and let it infuse well.

Remove the seeds from the tomatoes, peel and finely dice them, add the garlic and season with salt and pepper.

Put the ragout into a glass, mix the tartar with basil strips and arrange on the tomatoes, serve with bread chips.

Tip: Also works with scallops, cod or salmon.