ROAST MONKFISH
This recipe for Monkfish with Green Beans and Pear Aioli presents a symphony of flavors and textures. Succulent monkfish loins are paired with blanched green beans and sautéed potatoes in a delightful fish stock base. The dish is elevated by a luscious sauce made from a rich fish stock reduction combined with pear puree and garlic mayonnaise, adding a luxurious touch to every bite. The sofregit base, simmered slowly for hours, brings depth and complexity to this exquisite seafood dish. Dive into this culinary masterpiece and savor each delicious component harmonizing on your palate.
— Constant Cookbook
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
Instructions
- MAKE 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.
- SCORE THE FISH AND ADD TO THE VEGETABLES PAN, BASTE WITH THE SAUCE AND HEAT EVERYTHING TOGETHER.
- FOR 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.
- FOR 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.
- SOFREGIT - 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.
Yield
Serves 4
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