Ingredients to make Rapito with cava sauce and prunes:
- 1 small monkfish from 800 grams to 1 kg
- 2 fine leeks
- 150 grams of dried plums
- 80 grams of margarine
- 1 tablespoon of flour
- 2 deciliters of cava
- 2 deciliters of fish stock
- 1 deciliter of cream
- salted
- white pepper and
- nutmeg
How to make Rapito with cava sauce and prunes:
- We extract four Supremes from the monkfish and, with the central spine and the head; we make a fumet or fish broth to use later.
- On the other hand, cut the leeks into julienne strips (into thin strips) and wash them.
- Place the monkfish supreme with salt and pepper on a baking sheet and roast over high heat with half the margarine, half the cava and half a cup of the fumet or fish broth.
- Roast for about 3 minutes, remove and reserve in a hot place.
- With the remaining margarine, we sauté the leeks and the prunes, season with salt and pepper, add the flour, the stock, the cava and the liquid cream and let it thicken for 5 minutes over low heat.
- We rectify the salt and nutmeg sauce.
- Place the leek and plum sauce on a plate and cover with the Supremes, adding part of the sauce to the fish as well.
