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Home Portfolio : Slices of Monkfish with coastal prawns and Galician clams
Slices of Monkfish with coastal prawns and Galician clams

Slices of Monkfish with coastal prawns and Galician clams

Restaurant Sol i Vi. Lavern

Preparation

  1. Clean the monkfish and reserve the head, the cheeks and the skin and add the vegetables to make a stock.
  2. Lightly fry the peeled and sliced garlic in olive oil and when lightly brown add the onion cut into very small cubes..
  3. Once the onion is caramelized add a spoonful of red pepper and then the tomato that has been previously grated to remove the skin and seeds. Cook well on a low heat.
  4. Cut the monkfish into 3 cm thick slices, add salt and pepper and lightly flour.
  5. In a pan with very hot olive oil add the monk fish and place on a high heat. Once this is golden on both sides, add the prawns and clams, pour in the glass of Brut Nature Cava and reduce.
  6. Recommended Cava: BRUT NATURE RESERVA or GRAN RESERVA.

Ingredients

  • 1 3 Kg Monkfish
  • ¼ Kg Galician clams
  • 300 gms costal prawns (Vilanova or Palamós)
  • One glass Brut Nature Cava
  • Extra virgin olive oil
  • 50gms flour

For the fish stock:

  • The head of the monkfish, onion, leek, carrot and fennel.

Lightly fry:

  • Garlic, onions, ripe tomato, sweet red pepper.

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