For 2 servings:
- 2 x 80g monkfish fillet hand filleted
- 10 fresh large hemp leaves
- 4 medium sprigs lemon thyme
- 4 CL olive oil
The monkfish fillets are washed and dried, the hemp leaves are freed from the leaf stalk, coarsely chopped and divided into 2 bags together with thyme and olive oil and vacuum packed.
For the preparation, the fish bags are cooked in the sous vide tank at 56°c for 10 minutes, then opened and cleaned of plant debris and served directly.
Fried melon balls and tomatoes:
- 250g cherry tomatoes
- ½ watermelon
From the watermelon cut out balls with a melon spoon, from the cherry tomatoes remove the skin. To do this, make a small cut in the bottom of the tomato with a sharp knife, just enough to penetrate through the skin. Now they are blanched in boiling water for 8-9 seconds and quenched directly in ice water, now the skin can be peeled off the tomatoes quite easily.
Before serving, fry the melon balls and tomatoes in a hot pan with a little olive oil all around and season with salt.
Arugula with peeled hemp seeds:
- 1 teaspoon of hulled hemp seeds
- 2 tsp olive oil
- 1 tsp hemp seed oil
- 1 tsp balsamic vinegar
- 2 tsp apple juice
Before serving, rinse the arugula salad in cold water and spin dry, -be careful here as arugula is very fragile.
For the dressing, add all the ingredients together and whisk until the liquids emulsify -combine.
To serve, lightly dress the arugula salad with the vinaigrette, sprinkle with hulled hemp seeds and place on top of the melons and tomatoes -balls.
Basil mint foam:
- 0,2 l milk
- 0,05 l cream
- a handful of fresh basil
- a handful of fresh mint
- 1,5 g lecithin powder
To make the basil-mint foam, bring the milk and cream to the boil together, remove from the heat and leave the roughly chopped herb leaves to infuse for 15 minutes. Afterwards, the leaf residues are thoroughly sieved out, the lecithin is added to the milk and blended with a hand blender. After a minute of resting, foam the basil mint milk with the blender, holding the stick at a slight angle so that plenty of air is stirred in. The resulting foam is now left to rest for about 1 minute before it is skimmed with a spoon and served.