15 min

Monkfish tartare and pickled plums

Name: Monkfish tartare and pickled plums
Cook time: 15 min
Yield: 4
Ingredients: 150.00 g 刺身用（タイや平目など）の白身魚; 3.00 コ 梅干し; 2.00 コ みょうが; Vallée des Baux-de-Provence Olive Oil PDO; わさび

Von hanyacoro , Food Blogger

In Zusammenarbeit mit IGP Pays d'Oc

The tartare is a kind of fish recipe really easy to prepare. Monkfish includes all the sweet flavor of seafood, like no other fish. The essential condition of a successful recipe is the extreme quality of freshness of the fish. The acidity of the marinated plums blend perfectly with the monkfish. A delicious way to share food with friends and the people you love.

Zutaten Für

Monkfish 150 g
Französische Pflaumen

5 in syrup Zum Produkt
horseradish to taste
Olivenöl „Vallée des Baux-de-Provence“ (AOP)

4 tbsp Zum Produkt
Fresh herbs

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Zubereitung

Cut the monkfish into small cubes.

Remove the dried seeds from the plums and pound them, then combine them with the cubed monkfish and pound them further to make a tartar.

Season with olive oil and a good amount of horseradish.

Spoon the mixture into a cookie cutter and assemble the tartar. You can use a pusher to assemble it. Top with fresh herbs

Dazu passt

It looks cool and is the perfect aperitif for spring days.
The wine I paired it with was a 100% Grenache rosé wine from the IGP Pays d'Oc.
Gérard Bertrand's Gris Blanc Bio 2020

IGP Pays d'Oc wines are...

Wines made in the Languedoc-Roussillon region of southern France. The area is the oldest and most extensive vineyard in France, producing a wide range of white, rosé and red wines from a total of 58 different grape varieties. The motto is "free of style" and the wines are modern, creative and free in style.
The IGP is part of the EU's Geographical Indications system, which guarantees the origin and quality of a product.
This means that IGP Pays d'Oc wines are the pride of France, offering a good balance between price and quality.