Lotte Frite Au Sarrasin Recipe
buckwheat fried monkfish, cucumbers and curry vinaigrette
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Ingredients
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Main Ingredients
Curry Vinaigrette
Method
Preparation
- 1
Prepare the Cucumbers
Slice the cucumbers thinly and place them in a bowl. Sprinkle with a pinch of salt and let them sit for 10-15 minutes to draw out excess moisture.
- 2
Prepare the Curry Vinaigrette
In a small bowl, whisk together the olive oil, apple cider vinegar, curry powder, honey, salt, and black pepper until well combined. Adjust seasoning to taste.
Cooking the Monkfish
- 3
Coat the Monkfish
Pat the monkfish fillets dry with paper towels. Dredge each fillet in buckwheat flour, ensuring they are well coated.
- 4
Fry the Monkfish
In a deep skillet, heat vegetable oil over medium-high heat. Once hot, carefully place the coated monkfish in the oil and fry for about 3-4 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.
Serving
- 5
Plate the Dish
On each plate, arrange the fried monkfish, top with the sliced cucumbers, and drizzle generously with the curry vinaigrette. Serve immediately.
