Monkfish & salmon roe salad

(Photo@TheFoodTraveller.com - Nikon D200)

Sometimes recipes come out of nowehere. I wanted to have some fish and, depressed by the news on banning Beluga caviar (so I will never taste it in my lifetime), I took some salmon roe. Well, I know it is a cheap replacement, but I still like it. Once home ... I saw the horseradish ... and this dish came out. I like it since the monkfish gives some consistency in the taste below the flavor game of horseradish and the roe. I would expect not everybody to like it, though.

Serves: 4 as a main dish or 8 as a starter
FlexiPoints: 2 or 1

Suggested wine: Sharp flavors in this dish, which makes it not really easy to combine to a wine ... at least for an amateur like me. Something white, light and a little bit sweet ... maybe prosecco?! mmmm

Ingredients:
- 100g salmon caviar
- 300g monkfish filet
- 30ml single cream
- 1 tbsp grated horseradish
- 1 tbsp oil
- Salt and pepper as needed

How-to:
1. Whip the cream with the horseradish until foamy. Add the salmon caviar and let marinate for 20’.
2. Slice the monkfish in thin slices with possibly uniform thickness. Season lightly with salt and pepper.
3. Pre-heat a non-stick pan with the oil and quickly cook the fish slices. It will take less than a minute per side.
4. Lay the fish slices on warm serving dishes. Distribute the cream and salmon caviar mix on top. Add some pepper and serve immediately.