Turbot à la Monégasque (Fish)
A dish that consists of flakes of warm turbot buried among wobbling layers of a slackened aioli, thinly sliced raw white onion and chopped parsley. The top layer of the dish is garnished with black olives, watercress and a final gloss of olive oil. Served with country salad.
From $18.95 – $106.95
- Ingredients
White fish fillets, mayonnaise, garlic clove, white-wine vinegar, onion, peppercorns, spring onions, black olives, eggs, capers, watercress, cayenne pepper, olive oil, arugula, asparagus, beets, walnuts, crumbled goat cheese, shallots, red wine vinegar, Dijon mustard, salt, pepper, 7C2U special herbs and spices.
