Monkfish with Warm Potato and Carrot Salad

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

Monkfish with Warm Potato and Carrot Salad

Instructions

For the salad, peel and finely dice the onions, peel and chop the carrots. Boil both with the broth, plenty of pepper and vinegar for about 5 minutes, allowing the liquid to evaporate a little.
Peel and chop the potatoes and mix with the carrot vegetables. Remove the saucepan from the hob and let the salad steep.
In the meantime, rinse the fish, pat dry, season with salt and pepper and dust with flour.
Brush a hot pan with oil and fry the fish over medium heat for 2-3 minutes on each side. Cover the pan with kitchen paper.
Clean the lettuce, rinse, pat dry and spread the leaves on a plate.
Mix the potato and carrot salad with the salad cream, season again to taste
and put on the leaves. Serve the fish with it.

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