INGREDIENTS
- -1.2 kg of fresh monkfish
- -2 sheets of Wakame (about 30 g) cut into strips
- -1 onion
- -paprika
- -1/2 liter of soy or cow's milk
- -salt
- -2 carrots (grated)
- -1 lettuce
- For the mayonnaise:
- -1 egg
- -200 ml of olive oil
- -1 drop of lemon
- -salt
INSTRUCTIONS
- Prepare the fish, opening it in half and depriving the central fishbone and skin. Season with salt and let stand immersed in a bowl with the milk and seaweed for 20 minutes. This process will soften the fish.
- Then wipe with a cotton cloth and coat both sides with paprika. Roll the fillet well covered with paprika, tying it with a kitchen string, first in a spiral and then crosswise.
In a saucepan with the algae and the hot but not boiling milk of the soaking, cook over at medium heat for about 10 minutes (cooking time will depend on the size of the fish). Remember that the monkfish requires a very short cooking time. If you cook it too long, the fish will lose its characteristic gelatinous consistency and become hard. - Once cooked, drain the fish and algae. Let it cool down. Serve on a oval plate, accompanying the dish with seaweed Wakame.
Decorate the monkfish drawing a grid with mayonnaise. Add the finely julienne cut lettuce and sprigs of grated carrot. Serve cold.
