Lobster monkfish medallions recipe
Ingredients to make LOBSTER MONKFISH MEDALLIONS:
- 1 kg monkfish from the central part
- 4 tablespoons olive oil
- 80g paprika
- salted
- a bay leaf
- Green leaves to garnish (green and red endive, mache or lamb’s lettuce)
- For the pink willow
- 250 ml homemade mayonnaise with lemon
- 2 tablespoons brandy
- 2 tablespoons orange juice
- 4 tablespoons ketchup
- 1/2 grated sweet apple
- salted
- White pepper or Tabasco drops
How to make LANGUAGE MONKFISH MEDALLIONS:
- Clean the monkfish, removing the skin and bones and removing the central bone, leaving the clean loins whole, reserving the offal.
- Wash the two loins obtained, drying perfectly with a cloth.
- Tie each loin, as if it were a piece of roast, with kitchen twine, forming rings fastened with a knot, imitating the tail of a lobster.
- Put them on a platter and brush them with the oil on all sides and spread them with the paprika, covering them well.
- Cook the offal of the monkfish and the bone in a large pot with plenty of water and a bay leaf. Salt and cover.
- When it has boiled for 10 minutes, remove the bay leaf and put the loins in and let them cook in the broth for 15 minutes over medium heat.
- After this time, they are removed and allowed to cool on a table to carve later; they will have taken on a pink color.
- Meanwhile, we prepare the pink sauce by mixing the mayonnaise with the rest of the ingredients in a glass bowl. Leave in the fridge to keep it cold and serve in a separate sauceboat. Wash the salad leaves, centrifuge and place on a long dish. Cut the monkfish loins, removing the string first, into rings one finger thick.
- Arrange them in two rows slightly mounted one behind the other. Serve very cold.
