Glass noodle salad with monkfish

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 486 Kcal, 31g Protein, 56g Carbohydrates, 15g Fat


  • Dressing
  • 1 lemons, use only the juice
  • 1 tbsp dark sesame oil
  • 2 tbsp rapeseed oil
  • a little pepper
  • 4 tbsp soy sauce
  • Salad
  • 1 baby pineapple
  • 200 g glass noodles
  • water, boiling
  • 100 g frozen peas
  • 600 g monkfish fillets (anglerfish), cut into cubes
  • 2 dl vegetable bouillon

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  • Dressing

    In a large bowl, mix the lemon juice with all the other ingredients up to and including the pepper.
  • Salad

    Wash the pineapple, pat dry. Cut in half lengthwise with the stalk still in tact, cut into slices. Set aside 4 slices for the garnish, peel the rest and cut into chunks. Pour the boiling water over the glass noodles, leave to stand for approx. 10 mins. Bring the bouillon to the boil in a wide-bottomed pan, add the fish and peas, cover and cook for approx. 4 mins. Drain, add to the dressing along with the pineapple chunks. Drain the noodles, add to the salad, mix everything together, cover and leave to infuse for approx. 10 mins. Plate up, garnish with the pineapple slices, serve lukewarm.

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