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Fish & Chips Focaccia

For 4 persons


  • 600 gr Monkfish
  • 3 tbsp mayonnaise
  • Juice from 2 limes
  • 2 tsp matcha powder
  • 1 tsp white pepper
  • 1 jar of furikake (this is a mixture of seaweed, sesame, wasabi and bonito flakes)
  • 4 small foccacias
  • 1 bag of ''Salt & Vinegar'' chips
  • Small head of Lollo Bianco or plucked lettuce


Step 1: Cook the monkfish on the smoking board directly above the coals at a temperature of 120°C, cook the monkfish to a core temperature of 65°C.

Step 2: Meanwhile wash the lettuce and then pat it dry.

Step 3: Meanwhile, make a dressing of mayonnaise, lime juice, white pepper, matcha powder and 1 tablespoon of furikade.

Step 4: Pick the cooked monkfish in small pieces.

Step 5: Grill the focaccia until brown on both sides.

Step 6: Cover the focaccia with chips and lollo bianco, put the dressing on the lettuce, put the picked monkfish on top and sprinkle generously with furikade.



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