Sunday: Monkfish and salad

A simple one after a day of walking in the mountains: I did a chopped salad with spitzkohl, grated carrot, long green pepper, and minced onion dressed with lemogrette (lemon-juice vinaigrette) with ground coriander and garlic paste. For the fish: cut monkfish fillets into medallions, season them with salt, pepper, and piment d'espelette, pan roast the medallions, serve on top of the salad drizzled with bit of the lemogrette.

We enjoyed this with some good bread.