Caramelized peppered monkfish tail with ginger filaments
Queue de lotte caramélisée poivrée et filament de gingembre
€17.50
Zenazia Toulouse Balma · Toulouse
Nutrition
≈ 400 kcalper portion of about 350 g
- Protein32%
- Fat45%
- Carbohydrates22%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
Monkfish prepared with a caramelized pepper glaze and topped with fine ginger filaments. The dish balances sweetness with spicy heat.
Typical ingredients
- monkfish
- pepper
- sugar
- ginger
- oil
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
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