Ingredients to make Monkfish with Basil and Cheese:
- 1 monkfish tail weighing 1 kg
- 2 large ripe tomatoes
- 100 gr. grated cheese
- 50 gr. of butter
- oil
- I jumped.
- For the willow:
- 50 gr. grated cheese
- 50 gr. of pine nuts
- 1 clove garlic
- 1 ½ cups of olive oil
- 1 sprig of fresh basil.
How to make Monkfish with Basil and Cheese:
- Put the tomatoes in boiling water for 1 minute.
- Peel them, remove the seeds and cut them into cubes.
- Cover a baking tray with aluminum foil.
- Form some rounds of grated cheese and gratin them until golden brown.
- Remove the skin of the monkfish.
- With a knife remove the spine and separate the loins.
- Heat a frying pan with a drizzle of oil and add the butter.
- Sauté the monkfish loins for 3 minutes on each side, season them, remove them and cut them into medallions.
- For the willow:
- Chop the basil and put it in a bowl.
- Chop the garlic and add it to the bowl, add the pine nuts and 50 gr. of grated cheese.
- Pour in the oil, mix all the ingredients with an electric mixer until you get an emulsified sauce, and rinse it with a little brother.
- Assemble the fountain spreading the medallions with the willow.
- Place the tomato cubes on top, distribute the cheese biscuits and bake 5 minutes before serving.
