Monkfish Tartare with Vanilla and Pastis
• 640 g of monkfish fillet
• 2 vanilla pods
• 1 cl of HB pastis
• 1 cl of lemon juice
• 1 cl of olive oil
• 40 g of Dijon mustard
• 2 shallots
• 40 g of fresh coriander
• 20 g of capers
• fleur de sel salt, pepper
Preparation: 30 mins.
Resting time: 1 hour
Break the vanilla pods into two and remove the seeds.
Mix them with the HB pastis and lemon juice; then, in a casserole, boil and allow to cool.
In a bowl, mix the mustard with the chopped shallots, coriander and chopped capers.
Using a whisk, incorporate the olive oil into the mustard mixture. Then add the cooled liquid containing the vanilla while continuing to whisk. Season with fleur de sel salt and ground pepper. Add a little Tabasco to taste.
Take the monkfish fillets and cut them into small cubes without chopping them.
Then mix the monkfish and sauce using two forks.
Cover and allow to rest in the refrigerator for one hour.
Serve on cold plates by forming egg-shaped scoops with two tablespoons. Serve with toasted bread, green onions, and star fruit and dust with pink peppercorns.