Ingredients to make fresh monkfish salad:
• 1/2 kg. clean monkfish
• 1 tablespoon sherry vinegar
• 1 roasted red pepper
• tapenade (optional)
• 2 tight tomatoes
• 2 medium potatoes
• Extra virgin olive oil
• Salt
• La Vera sweet paprika
• Black pepper
How to make Fresh Monkfish Salad:
We cut the fish into square pieces. Potatoes are boiled with skin. When cool, peel and cut into slices. Peel the tomatoes, which are not too ripe. If we don’t have roasted peppers, it’s time to roast 4 and use the rest for other preparations.
The tapenade is optional, but it does not cost anything to make, it is put in the blender glass extra virgin olive oil, capers, 4 anchovy fillets, and 8 black olives. Emulsify with the oil until a paste is obtained. It is ideal as a complement to dress salads.
Season the monkfish pieces and sauté those with a little oil, the monkfish shrinks quite a bit, so don’t cut the pieces too small. We reserve them and start assembling the salad.
First a layer of potato slices, then very thin slices of tomato -it is very important that the tomato is peeled, so that we do not encounter obstacles when eating- now the strips of peppers, dropping some of their juguillo and finally the pieces of monkfish. Sprinkle with some paprika. Make an emulsion with the oil, vinegar and pepper and pour over it.
