Serves 6 / Preparation: 45 minutes + 3 hours
1 large grapefruit
1×1 lb 5 oz 600 g monkfish fillet, skinned
2 tbsp 40 g Menton lemon pitacou
1 cup loosely packed 40 g Sichuan pepper sprouts or arugula (rocket)
1 tbsp 15 ml olive oil extra virgin
Sichuan ground pepper
1 tsp fleur de sel (sea salt crystals)
I… Preheat the oven to 185°F, 80°C, or gas mark less than 14. With baking parchment Cover a baking sheet. Finely slice the unpeeled grapefruit. Place the slices on the baking sheet and dry in the oven for 3 hours. Set the grapefruit chips aside.
2 … Use a paring knife to remove the thin silver membrane on the monkfish. Cut the fillet into 3 chunks, to make it easier to handle.
3 … Thin the Pitacou with a little mineral water; brush a thin round layer on 6 plates.
4 … Cut the monkfish into paper-thin slices, Overlap the slices on top of the Pitacou to form rosettes on the plates; refrigerate.
5…Zest the lime using a fine grater. Juice the lime. Just before serving, season the Sichuan pepper sprouts or arugula with lime juice, olive oil, Sichuan pepper to taste, and fleur de sel.
6 … Place a small mound of the remaining Pitacou in the center of each chilled Carpaccio rosette; sprinkle with fleur de sel and lime zest. Scatter the seasoned sprouts or arugula over the monkfish. Serve the grapefruit chips on the side.
The finesse of this dish lies not only in the freshness of the fish but in the correct seasoning. To make it easier to slice the monkfish finely, place it in the freezer to firm for a few minutes. Pitacou”, in this case, lemon pulp, is cooked like jam but without any added sugar. It can be found in specialty food or confectionary supply stores.