Monkfish with light vegetable salad and tea flavoured pasta with fruit mousse and puree

First prize in the Polish National Cooking Contest "Nowy Wymiar Gotowania - SAGA"
Author: Adam Dmyterko
Ingredients (1 serving)

1. MONKFISH FILLET
70 g monkfish fillet
100 ml orange juice
sea salt

SAUCE:
1 orange
1 grapefruit
5 g anise
30 g clarified butter
1 egg yolk
100 ml dry wine (white)

2. VEGETABLE SALAD
30 g olives in brine
2 baby carrots
2 asparagus spears
5 g mushrooms (Enoki)

3. TEA FLAVOURED PASTA WITH FRUIT MOUSSE:
100 ml green tea essence
2.5 g gellan (divide into 4 parts)
1 g saffron
20 ml passiflora juice
20 ml blackberry juice
20 ml cream (30%)
1 vanilla stick

4. PISTACHIO PUREE WITH SALAD
40 g truffle potatoes
5 g truffle butter
5 ml truffle oil
10 g pistachios

SALAD:
10 g wild lettuce
5 g roasted pumpkin seeds
10ml lemon oil
5 g pea sprouts
5 g garlic sprouts

SAGA cooking paper
1. Monkfish fillet
Marinate the monkfish in orange juice and sea salt for about 2 hours. Place the fillet on a sheet of SAGA cooking paper and make a SAGA boat. Steam for about 7 minutes. Before serving, open the boat slightly and decorate the dish with the sauce.

SAUCE
Beat the egg yolk steaming it at the same time and add wine. Add the anise, clarified butter and the flesh from the orange and grapefruit. Stir gently.

2. Vegetable salad
Line the baking tray with SAGA cooking paper. Place the olives on the tray and bake in an oven at 80 °C for about two hours – until they are dry. Allow to cool and crush into a powder. Line a small porcelain bowl with SAGA cooking paper and add the olive powder, carrots and asparagus into the bowl. Bake in an oven at 100 °C for about 5 minutes. Take the vegetables out of the oven and add the enoki mushrooms (whole).

3. Tea flavoured pasta with fruit mousse
Pasta: Mix the saffron, quarter of the gellan and tea essence together and pour onto the baking tray. Set aside for 3 to 5 minutes until the mixture is firm. Cut out a sheet of pasta.
Fruit mousses: Take out three small bowls. Divide remaining gellan into three pieces and place into the bowls. For the first mousse, add blackberry juice and mix with gellan. For second mousse, add plassioflora juice and mix with gellan. For the thrid mousse, add the cream and vanilla and mix with the gellan. Place in the fridge until the mousse is firm. Take out the mousse from each bowl and place one on top of the other on the left edge of the pasta.

4. Pistachio puree
Peel and boil the potatoes. Add the truffle butter and a pinch of the truffle oil and then work it until you get a puree. Take a sheet SAGA cooking paper and make a roll. Dip the roll in the mixed pistachios and place on the right edge of the pasta.

Mix the wild lettuce with the lemon oil and roasted pumpkin seeds. Place the mixture on the pasta (in the middle). Decorate with the oil, flower and garlic sprouts.