INGREDIENTS (serves 4)
For the monkfish dip:
100 g. onion, lightly fried 45 g. monkfish liver
50 g. pine nuts, roasted 25 g. olive oil (0.4º)
25 g. passion fruit juice Salt
For the monkfish:
1 kg. monkfish
For the monkfish marrow and backbone: Monkfish backbone
For the vegetable threads:
Skin of half an aubergine ½ beetroot
½ dl olive oil
For the sauce:
1 green pepper
½ l. water
25 g. monkfish
15 g. monkfish liver
2 tbsp olive oil (0.4º)
Monkfish dip: Blend all the ingredients together to form a thick paste. Season with salt and pepper and add sugar and ginger as required.
Monkfish: Wash the monkfish and fillet, keeping the central backbone. Cut the fish into portions. Season, spread with the dip and griddle without letting it turn very brown.
Monkfish marrow and backbone: Cut the monkfish backbone in half lengthwise then, using a very small spoon, carefully extract the marrow from between the bones. Set aside. Cut the two halves of the bone into fine wafers and fry gently until crisp.
Vegetable threads: Cut the vegetables into fine julienne strips of the same size and coat with olive oil.
Sauce: Wash the vegetables and cut into julienne strips. Fry gently then add the monkfish flesh and stir. Add the water and cook for 20 minutes. Blend together with the liver and strain. Bring the sauce to the boil and season with salt, pepper and ginger.
Serve the monkfish and top with the fried backbone. Drain the vegetable threads and sprinkle over the fish. Add some sauce and place the marrow to one side of the fish. Sprinkle the plate with powdered tomato.