Cauli power risotto with pak choi and monkfish


Ingredients for 10 appetizers

- 500g Ardo Pak choi
- 300g Ardo Cauli power mix
- 50g Ardo Green wave mix
- 50g Ardo Shallots
- Ardo Red chili to own taste
- 500g monkfish 
- 50g Parmesan cheese
- 50g panko
- 150g butter
- 1dl cream
- 1dl white wine
- Fish sauce to own taste
- 2dl vegetable stock
- Olive oil
- Pepper
- Salt


Gluten, Milk, Celery, Fish


  1. Make a beurre blanc with the shallots, white wine, butter and cream.    
  2. Stew the green wave mix in some olive oil and season with salt and pepper.
  3. Mix the green wave mix with 50g butter and the panko. Make thin layers between baking paper. Place in the fridge. This is the herbs crust for the monkfish.
  4. Cut the monkfish into 20 portions and bake them briefly in a hot pan.
  5. Put a green wave herbs crust on 10 monkfish portions. Bake all the fish portions in a warm oven.
  6. Stirfry the defrosted pak choi in some olive oil. Add the fish sauce and some chili.
  7. Heat up the cauli power mix in a pan with the vegetable stock. Finish like a classic risotto with the Parmesan and some butter.
  8. Serve the risotto with the pak choi, 2 pieces of monkfish and the beurre blanc sauce.
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