Monkfish in Cava

Name: Monkfish in Cava
Prep time: 50 min
Cook time: 20 min
Yield: 4
Cuisine: Española
Ingredients: 800 grams monkfish fillet, in fillets; 300 grams apple, reinette; 50 grams sugar; 300 grams red apple, for the filling of the crispy; 1 stick cinnamon; 200 grams almonds, in granules; 2 pieces pasta, brick (sheets); 100 grams whipping cream, (cream); broth, or fish stock; thyme; 1 leek, or leek; rosemary; 1 cup wine, sparkling or cava; 1 egg, beaten; olive oil; salt

Juan Manuel Pardo García

The monkfish is one of the ugliest animals in creation. Apart from being ugly, it has a grumpy face. It lives alone in the depths of the sea and does not socialize with anyone. It’s hard-headed, really hard-headed. Half of its body is taken up by its large, imposing head, with a respectable mouth and frightening teeth. It can swallow prey that is twice its size. The other half of its body is elongated and constitutes the best bite. A monkfish tail is the best. It has no bones, making it ideal for those who choke just by looking at a fish. The monkfish head is usually used to make soup. It adds good flavor and thus, stewed in cava, it becomes an excellent dish for celebrations. The ugly can also have its beautiful side.

Reviewed by Editorial Team of Kiwilimón

Published: 26-06-2015

Preparation

30 mins

20 mins

Low

First, make the apple puree by sautéing the apple pieces and adding the sugar at the end, then passing it through a sieve and setting aside. Sauté another apple cut into dice along with a sprig of cinnamon. When it’s done, add the granulated almond. This preparation serves as the filling for the crispy.