Monkfish with artichoke Salad

 Monkfish with artichoke Salad

Preparation time: 20 minutes

Cooking time: 3 minutes 

Servings: for 4 persons

Ingredients:

• 3 Roman artichokes 
• 2 tablespoons of mayonnaise 
• 12 asparagus tips 
• 40 g of lettuce
• 50 g of apple 
• 1 teaspoon of chopped parsley 
• 40 g of mushrooms 
• 50 g of raw tomato 
• vinaigrette sauce to taste 
• 400 g of monkfish, cleaned and enervated

Preparation:

1. Cook the whole aspagus for 3 minutes tips in salted water. Cook artichoke (to which you will have added the juice of 1 lemon) for about 30 minutes. 
2. Once cooked, remove the leaves, the inner beard and cut the bottoms into four pieces. 
3. Cut the mushrooms, apple and tomato into small cubes, pour everything into a bowl and mix with 2 tablespoons of mayonnaise. 
4. Salt and pepper. Cover the bottom of each plate with the salad cut into strips, on which you will arrange a few pieces of artichoke base dressed with vinaigrette sauce. 
5. Cover with the diced vegetables and decorate everything with asparagus tips. 
6. Cut the monkfish into slices and steam it for 3 minutes. 
7. Arrange 2 slices on each plate and sprinkle the fish and salad with chopped parsley.