Medallion of monkfish and salmon rolls, passion fruit reduction


For 2 people


4 monkfish medallions, 50 g each

2 large shrimp

4 portions of scallop mousse

4 salmon scallops, 15 g


Scallop mousse (4 portions, 10 g each)

30 g scallops

20 ml cream

10 ml white wine




Passion fruit reduction

30 g finely chopped shallots

40 g passion fruit puree

40 ml Noilly Prat

50 ml fish stock

40 g cream




Abalone sauce

40 g abalones, diced

10 ml Thai chilli sauce, mild

2 g chopped coriander leaves

10 ml lime juice

5 g sugar

5 ml oyster sauce


Balsamic vinaigrette

10 ml balsamic vinegar

20 ml olive oil




20 g young Brussels sprouts

4 orange segments

2 g julienne of glazed orange zest with sugar

Crushed peppercorns




Make the scallop mousse by mixing all the ingredients together in the mixer.


Cook the chilli sauce, coriander, sugar and oyster sauce together. Lightly poach the abalones and dice. Then mix everything.


Gently cook the monkfish medallions in a frying pan.


Poach the shrimp in a court-bouillon for 3-4 minutes.


Coat the salmon escalopes with scallop mousse, and form rolls. Poach for 3 to 5 minutes.


To make the passion fruit reduction, fry the shallots until slightly browned, add the Noilly Prat, the passion fruit puree and the fish stock. Reduce by half. Add cream to the desired consistency and filter.


On each plate, arrange two monkfish medallions, two salmon rolls and one large shrimp. Cover with abalone sauce.


Garnish with the orange quarters, the orange zest julienne and the Brussels sprouts.


Intersperse with a few drops of passion fruit reduction and balsamic vinaigrette.

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