Ingredients for 2 people
6 small monkfish tails (approx 400g)
1 asparagus bunch
20 wild garlic leaves
1/2 lemon juice
2 tbsp bread crumbs
EVO oil
Salt&pepper to taste
Preparation
After a good wash, slice the asparagus and pan roast with EVO oil and salt until tender. Then set aside
Wrap the monkfish tails in wild garlic leaves and pan fry with some EVO oil, salt (I used wild fennel salt) for approx 12-15 min. After approx 10 min pour over the lemon juice and let it cook for some more minutes.
In the meantime, take the remaining wild garlic leaves and blend with the bread crumbs, a dash of EVO oil and a pinch of salt (I used again the wild fennel salt).
Plate the monkfish, asparagus and fresh wild garlic paste, serve immediately.
Served with a simple yet superb 2014 Margaret River Semillon from Moss Wood
Tip: mix the fresh wild garlic paste with asparagus for a lovely flavour marriage!
