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Green asparagus with sea devil, Ponzu and old cheese

4 persons | Kamado, Vegetables and side dishes, Fish and shellfish | Fish | Main dish


Cut the monkfish into pieces, make 4 skewers. Coat them with fish marinade and sprinkle with some Asian spices. We use lemongrass for extra flavor. Place the asparagus and monkfish on the grill over medium heat, 180°C. Give extra flavor with the fire herbs.
Finely chop the fresh herbs. Arrange the asparagus on a warm plate with the monkfish, sprinkle with old cheese and the fine herbs. Drizzle with ponzu.


Use edible flowers and omit the monkfish. Delicious vegetarian dish!

Chunk tip
Give your dish extra flavour by adding a chunk oak to your coal fire.

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  • 300 gr green asparagus
  • 300 gr monkfish
  • shaved old cheese
  • 1 tbsp ponzu
  • Asian herbs - EldurApi 
  • fresh herbs, dill, chives, rosemary, sage
  • fish marinade - EldurApi
  • lemongrass
  • fire herbs - EldurApi


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