Method
Scale the monkfish and remove the loins with a knife. The monkfish bone can be added to the red fumet. Cut the loins to taste, then season and pass through the flour. Heat the pan with oil and fry the monkfish on all sides. Remove and place on kitchen paper to soak up any excess oil. In the same oil, add the potatoes and fry to a beautiful colour, then remove and place on kitchen paper to soak up excess oil.
Heat the red fumet in a casserole, add the potatoes and cook until almost tender, add the monkfish fillets and the picada and cook for 4 minutes, stirring the casserole from time to time so that the potato gives up the starch and binds the sauce. Adjust the seasoning with salt and pepper. Plate up the potatoes, place the monkfish on top, strain the sauce and pour it over everything. Decorate the plate with some sprouts.
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Method - Red Fumet
Ingredients:
- Small alistado prawns (200 g)
- Olive oil (40 ml)
- Onion (100 g)
- Carrot (70 g)
- Garlic (2 cloves)
- Brandy (20 ml)
- Tomate frito, fried tomato sauce (35 g)
- Cleaned rockfish (800 g)
- Monkfish scraps
- Water
- Sweet paprika (5 g)
- Bay leaf (1 leaf)
- Fresh dill (1 sprig)
- Salt
Sauté the prawns in the oil, remove when golden brown, add the finely chopped onion, brown and add the halved garlic and diced onion, sauté the mixture, add the brandy, reduce, add the paprika, leave for a few seconds, add the tomate frito, cook for a few minutes and add the cleaned and chopped rockfish and monkfish scraps, add the bay leaf and dill, add some water, cook gently for about 20 minutes, strain, return to the heat and reduce until you get your desired flavour and texture.
Method - Picada
Ingredients:
- Toasted and blanched almonds (1 tablespoon)
- Biscuit (2 units.)
- Chopped parsley (1 tablespoon)
- Olive oil (1 teaspoon)
- Saffron (6 pistils)
- White wine (30 ml)
- Water (50 ml)
- Salt
Combine all the ingredients and finely grind.
