• 200g smoked lardons
  • 2 onions
  • 4 preserved lemons in brine
  • 30ml olive oil
  • Segments and juice of 1 grapefruit
  • 1 shallot
  • 500g monkfish fillet
  • 15ml cumin seeds
  • 4 sprigs of fresh coriander
  • Salt and pepper
  • A few mangetouts to dress
  • Peel and thinly slice the onions.
  • Quarter the lemons.
  • In a skillet, heat 1 tbsp of olive oil. Sauté the lardons and onions until golden brown. Set aside.
  • Peel the grapefruit and slice it in segments. Transfer to a salad bowl.
  • Squeeze the juice from the rest of the grapefruit. Pour that juice in a different salad bowl and add the olive oil and minced shallot. Season with salt and pepper.
  • In the skillet, add the slices of monkfish. Cook 1 minute on each side. Pour the grapefruit juice. Add the cumin seeds, lardons and onions. Season with pepper and a little salt. Sprinkle with fresh coriander. Serve immediately.
  • Garnish with a few mangetouts