Monkfish Lettuce Wraps
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(0 votes)
Health Score:
93 / 100
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
4
- Ingredients
- 28 ozs Monkfish (cut into 8 pieces)
- 1 Lime (juice)
- salt
- 2 ½ inches fresh Horseradish
- 8 large Cabbage (leaves)
- 1 ⅔ cups fish stock
- 1 Tbsp sesame oil
- 7 ozs cooked, red Beets (vacuum packed, diced)
- ⅜ cup cream (48% fat)
- 1 pinch ground ginger
- 2 Tbsps Chives (sliced into rings)
Preparation steps
1.
Drizzle the fish with some of the lime juice. Season with salt.
2.
Finely grate half the horseradish. Divide among the fish.
3.
Blanch the cabbage leave in boiling, salted water for 1-2 minutes. Drain. Refresh in cold water. Drain again. Flatten any of the thicker leaf veins.
4.
Place a fish fillet at the end of each cabbage leaf. Fold the sides over and roll up.
5.
Place the rolls, seam side down into a steamer insert.
6.
Boil the stock in the bottom of the steamer. Place the steamer insert on top, cover and steam the rolls for about 25 minutes until the fish is cooked.
7.
Heat the sesame oil in a pan. Gently cook the beetroot for 5 minutes over a low heat.
8.
Remove the steamer insert with the fish. Keep warm. Allow the stock to cool slightly.
9.
Stir the cream into the stock. Season to taste with ginger, salt and lime juice. Puree in a blender or food processor.
10.
Pour the sauce onto warm serving plates. Arrange the beetroot and cabbage rolls on top. Serve with a little grated horseradish on top and sprinkle with chive rings.
