Ingredients:
Serves 4. Monkfish
2 400 g approx.
For tomato juice:
· ½ kg tomato pear
• 1 clove garlic
• 1 sprig of thyme • 2 cl
virgin olive oil 2 cl
water pepper For the eggs:
· 2 bell peppers (750 g)
• 25 g of vinegar
• 25 g sugar
• 1 g of agar (a type of red seaweed) powder ½ l of sunflower oil (preserved in the chamber in a deep tray)
For the garnish:
• 4 leek plants
• 12 1 leek leek flowers
Preparation:
To
Tomato juice:
Open: tomatoes in half and roasted at 150 degrees for 2 hours in a pan with garlic, thyme and oil.
Put in a bowl and grilled tomato, water is added (for 1 kg of roasted tomato is added over half a liter of water), is broken with a rod and let it infuse for a few hours, even a whole night. Strain first by the Chinese, then through a fine sieve and finally through a cloth. Reserves.
Pepper For Roe:
pepper was blanched and liquefies. Separate 200 g of juice obtained, and adding the agar, sugar and vinegar. Boil for 2 minutes stirring constantly.
Separates fire and with a pipette or dropper will be taking the juice is poured in the form of drops of oil.
be allowed to set and drain the eggs obtained from a sieve. Reserves. For the garnish: Wash and cut the leek plants into 3 to 4 cm. each. Reserve. Blanched in water and leeks rolled out to ice water. Allowed to dry for 2 days on a sil-plat. When the pass is going through not too hot oil giving way later.
For the monkfish:
Cut the monkfish into chunks of 5 cm. long. You put the piece of monkfish in a sauté seasoned with a little olive oil without browning, add a little white wine or broth of the rape, and let it do gently without letting it take color. It ends in the oven (3 minutes) or under the salamander.
Put tomato juice in a jug that is served separately.
Presentation:
plants are leeks sautéed and placed on one side of dish and flowers and ribbons of leek.
In the middle is placed back on the monkfish and pepper the eggs. Recipe
Pedro Subijana (Restaurant Akelarre)
Serves 4. Monkfish
2 400 g approx.
For tomato juice:
· ½ kg tomato pear
• 1 clove garlic
• 1 sprig of thyme • 2 cl
virgin olive oil 2 cl
water pepper For the eggs:
· 2 bell peppers (750 g)
• 25 g of vinegar
• 25 g sugar
• 1 g of agar (a type of red seaweed) powder ½ l of sunflower oil (preserved in the chamber in a deep tray)
For the garnish:
• 4 leek plants
• 12 1 leek leek flowers
Preparation:
To
Tomato juice:
Open: tomatoes in half and roasted at 150 degrees for 2 hours in a pan with garlic, thyme and oil.
Put in a bowl and grilled tomato, water is added (for 1 kg of roasted tomato is added over half a liter of water), is broken with a rod and let it infuse for a few hours, even a whole night. Strain first by the Chinese, then through a fine sieve and finally through a cloth. Reserves.
Pepper For Roe:
pepper was blanched and liquefies. Separate 200 g of juice obtained, and adding the agar, sugar and vinegar. Boil for 2 minutes stirring constantly.
Separates fire and with a pipette or dropper will be taking the juice is poured in the form of drops of oil.
be allowed to set and drain the eggs obtained from a sieve. Reserves. For the garnish: Wash and cut the leek plants into 3 to 4 cm. each. Reserve. Blanched in water and leeks rolled out to ice water. Allowed to dry for 2 days on a sil-plat. When the pass is going through not too hot oil giving way later.
For the monkfish:
Cut the monkfish into chunks of 5 cm. long. You put the piece of monkfish in a sauté seasoned with a little olive oil without browning, add a little white wine or broth of the rape, and let it do gently without letting it take color. It ends in the oven (3 minutes) or under the salamander.
Put tomato juice in a jug that is served separately.
Presentation:
plants are leeks sautéed and placed on one side of dish and flowers and ribbons of leek.
In the middle is placed back on the monkfish and pepper the eggs. Recipe
Pedro Subijana (Restaurant Akelarre)
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