• Jordi Cruz

Monkfish Wrapped in Dry Romesco with Picada and Sofrito Cooked Two Ways

Created By Jordi Cruz

Monkfish wrapped
Chef:  
Category:  

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Ingredients

(4 serves):

  • 10 peeled hazelnuts
  • 6 quality almonds with skin
  • 20 g bread slices
  • 5 mm thick
  • 1 teaspoon balsamic vinegar
  • 1 quality dried tomato
  • 1 pinch of powdered ñora
  • Parsley chopped finely
  • 1monkfish loin of 1kg
  • Romesco wrapping
  • 1 egg white
  • 1 teaspoon roasted garlic cream
  • Salt and white pepper
  • 50 g per portion (80% of natural sofrito and 20% of tomato confit or candied)
    • 100 g tomato salad diced (peeled and seeded)
    • 100 g olive oil (Oleum Flumen Premium)
    • 1 garlic clove finely sliced
    • Chopped scallion
    • 50 g olive oil (Oleum Flumen Ninou)
    • Salt and white pepper
  • 100 g tomato salad diced
  • 1 tablespoon of olive oil (Oleum Flumen Premium)
  • 1 garlic clove finely chopped
  • Salt and white pepper
  • Non stick baking mold

Nuts and dried fruits used

    Almond
    Hazelnut

Preparation

FOR THE ROMESCO WRAPPING: Wet the bread slices with the vinegar and toast them in the oven until they are very dry. Cut very small the nuts and dried tomatoes using a knife. Once the bread is cold, chop it very fine and mix all the ingredients in a bowl and reserve until needed.

WORKING WITH THE MONKFISH: Sear the monkfish in a very hot non stick pan until it obtains colour. This operation has to be fast so the center of the fish doesn’t get overcooked (around 2 minutes). Place the fish on a cutting board and let it temper. Work the egg white with the garlic cream, and with a brush cover the monkfish with a thin layer.

Season the fish and sprinkle with the romesco wrapping. Lard or grease a sheet pan with some drops of oil and place the fish properly spaced. Bake in a preheated oven at 120° C until the center of the fish reaches 65° C. Remove from the oven and cut the loin into 4 portions. Serve immediately.

FOR THE SOFRITO COOKED TWO WAYS FOR THE NATURAL SOFRITO: In the very hot oil roast the garlic without obtaining any colour. After a few seconds add the diced tomato and the scallion, sear for one minute, rectify with salt and pepper, strain and cool in the arbequina oil, where the tomato and scallion will be macerating until the plating time.

FOR THE TOMATO CONFIT OR CANDIED: Mix all the ingredients and place them carefully into the mold. Confit in a preheated oven at 110° C for 4 hours, stir gently once in a while.

  • 3 peeled and toasted almonds
  • 15 dl olive oil (Oleum Flumen Premium)
  • 0,10 dl toasted almond oil
  • 0,05 dl toasted hazelnut
  • Parsley chopped finely

Others:

  • 4 teaspoons of roasted garlic cream
  • 4 peeled and toasted hazelnut
  • 4 almonds unpeeled
  • Chervil sprouts

FOR THE NUT OIL: Chop the nuts finely with a knife and mix them in a bowl with the rest of ingredients.

Assembly: Place the sofrito into the center of the plate. Draw a few lines with the garlic cream around the sofrito. Place the chopped nuts and the chervil sprouts attractively around the plate. Arrange the monkfish piece on top of the sofrito and finish with some salt scales and a thread of nut oil.

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