Recipes


Entrées

Carpaccio of monkfish, flavoured with Geuze, extra 'vierge' olive oil, lime and parmesan curls

Ingredients:

250 grams cleaned monkfish filet (must be extra fresh)

50 grams parmesan curls

3 dl extra 'vierge' olive oil

a few young lettuce leaves and a violet

1 dl Geuze Cuvée René

1 dl lime juice

pink peppercorns

 

Preparation:

Mix the Geuze with the olive oil and lime juice and season with salt and pepper. Rub this mixture into the chilled plates. Then cover with the very finely sliced raw monkfish filet and sprinkle the fish with the remaining Geuze mixture. Decorate with a few pink peppercorns and a bouquet garni. In the middle: a violet.





                              StudioEmma