ROAST MONKFISH
- Preparation and cooking time
- Total time
- More effort
- Serves 4
Ingredients
- MONKFISH LOINS, CLEANED - 800KG
- FISH STOCK 1 - GLASS
- SNOW PEAS - 16 UNITS
- GREEN STRING BEANS - 12 UNIT
- WHOLE POTATOES - 12 UNIT
- GREEN SNAP BEANS - 150 GR
- OLIVE OIL - 0.05 UNIT
- GARNISHES - TO TASTE
- SALT - TO TASTE
- SOFREGIT (LIGHTLY FRIED PASTE BASE) AND ALLIOLI (GARLIC MAYONNAISE) - 1 TABLESPOON
- SOBREGIT (LIGHTLY FRIED PASTE BASE)
- PLUM TOMATOES - 1 KG
- ONIONS - 300 GR
- GARLIC - 2 CLOVES
- OLIVE OIL - 4 TABLESPOONS
- PAPRIKA - 1 TABLESPOON
- SALT - 1 PINCH
- SUGAR - 1 PINCH
- ALL I OLI
- DRIED GARLIC - 1 HEAD
- EGG YOLK - 2 YOLKS
- OLIVE OIL - HALF GLASS
- PEARS - 4 UNITS
- SALT - TO TASTE
Method
- STEP 1MAKE PORTIONS BY DIVIDING THE MONKFISH IN TWO 100 GRAM SECTIONS. COOK THE WHOLE POTATOES IN THE FISH STOCK. BLANCH THE GREEN BEANS AND SAUTE WITH THE POTATOES.
- STEP 2SCORE THE FISH AND ADD TO THE VEGETABLES PAN, BASTE WITH THE SAUCE AND HEAT EVERYTHING TOGETHER.
- STEP 3FOR THE SAUCE, FRY A TABLESPOON OF THE PASTE BASE, BASTE WITH THE FISH STOCK AND REMOVE FROM HEAT, ADD THE PEAR PUREE AND GARLIC MAYONNAISE, CONTINUE BEATING WITH A WHISK SO THE INGREDIENTS DO NOT SEPARATE, STRAIN AND RESERVE.
- STEP 4FOR THE GARLIC MAYONNAISE, MAKE A PUREE OF ROASTED GARLIC WITH THE EGG YOLKS AND DRIZZLE IN THE OIL, BAKE THE PEARS WITH THE SKIN ON, REMOVE THE MEAT OF THE FRUIT AND CRUSH IT, BASTE IT WITH THE FISH STOCK AND BLEND WITH THE GARLIC MAYONNAISE.
- STEP 5SOFREGIT - MINCE THE ONION AND STEAM IT COVERED, THEN INCREASE THE HEAT AND ADD THE GARLIC, PAPRIKA AND TOMATO (SEEDED AND MINCED) IN THAT ORDER. COOK FOR ABOUT 4 HOURS UNTIL IT BECOMES A COMPOTE.
