Papaya and Leek Salad with Grilled Monkfish Saté

Papaya-porree leaf salad: Remove the skin from the papaya, remove the seeds and cut into strips. Cut the red onion into strips as well. Cut the leek into fine rings. Make a salad dressing with vinegar, maple syrup, soy sauce, oil, lime juice, garlic, chili, cilantro and ginger. Season with a tiny bit of salt, pepper and sugar. Add the vegetables cut into strips and stir everything together well.

Marinade: For the marinade, mix the sesame oil well with the remaining ingredients.

Monkfish: Thread two monkfish medallions on each lemongrass skewer.

Place the skewers on a deep tray and pour the marinade over them. Marinate for about 1 hour. In a hot grill pan with sesame oil now sear the fish leisurely from both sides and arrange on the papaya-porree leaf salad.

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