Sashimi of monkfish and glasswort
Ingredients and preparation
Hat
Marinated monkfish
240 g monkfish
120 ml beetroot juice
20 g horseradish
20 ml white soya
12 ml lime juice
Pickled radish
radish
40 ml red wine vinegar
40 ml sugar water
Glasswort puree
40 ml cream
40 g glasswort
160 ml milk
2 g agar
0.5 g salt
Roughly chop the glasswort. Warm the cream with the milk and add the chopped glasswort. Leave to infuse for 1 hour and strain using a fine sieve. Add the agar and briefly boil it. Cool again and blend until fine, strain through a fine sieve. Season with salt. Put in a squeeze bottle. Mix all the ingredients for the marinade and marinate the monkfish in it for at least 4 hours. Combine the sugar water with the red wine vinegar and pour this over the radishes. Pat the monkfish dry and slice it into sashimi. Reduce the marinade and pass through a fine sieve. Finish the dish with the glasswort puree, quinoa, glasswort and pickled radishes.
Chefs: June & Patrick Gobert
Pictures : Bart Tanghe
