Monkfish carpaccio with rhubarb and micro greens

Total time: 45m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 110 Kcal, 14g Protein, 9g Carbohydrates, 2g Fat


  • Rhubarb coulis
  • 200 g red rhubarb, diced
  • 1 tbsp honey
  • 1 tbsp lime juice
  • 0.5 red chilli pepper, finely chopped
  • 0.25 tsp salt
  • To serve
  • 250 g monkfish fillets, thinly sliced
  • 3 tbsp lime juice
  • 100 g edamame, peeled
  • 0.25 tsp sea salt
  • 30 g Micro Greens
  • a little pepper

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  • Rhubarb coulis

    Place the rhubarb in a pan along with all the other ingredients up to and including the salt, bring to the boil while stirring. Simmer over a low heat for approx. 20 mins., puree and strain, retaining the liquid. Pour the liquid back into the pan, reduce to approx. half the amount, leave the coulis to cool.
  • To serve

    Arrange the monkfish on 4 large plates, top with the rhubarb coulis. Scatter the edamame and micro greens on top, season.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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