Monkfish with cava recipe with grapes and glazed pumpkin

Ingredients to make Monkfish with cava with grapes and glazed pumpkin:

• 1 monkfish weighing 1 kilo 1 fresh spring onion
• 12 seedless and peeled grapes
• 12 pumpkin balls
• 8 tablespoons of olive oil
• 1 tablespoon of flour
• 1 teaspoon sweet paprika
• 2 deciliters of cava
• 2 deciliters of fish stock
• 1 deciliter of cream
• salted
• white pepper
• nutmeg

How to make Monkfish in cava with grapes and glazed pumpkin:

1. We ask the fishmonger to clean the monkfish by removing the two sirloins from its tail and saving the head and central spine to make the fish stock, also called fumet.
2. At home we cut the monkfish tails into thick slices, salt slightly and reserve.
3. Chop the spring onion into brounoisse (small mince) and fry in a low casserole.
4. When the onion is almost transparent and without turning toasted, adds the slightly floured monkfish pieces.
5. We turn and turn and at that moment we add the cava and the fish fumet.
6. Let it boil over low heat for 8 minutes and at that moment remove the heavy sauce from the heat, add the liquid cream and let the sauce reduce over low heat for 5 minutes.
7. If it thickens too much, add a little fish brother.
8. Once we have the sauce to our liking, we strain the onion without crushing, add salt and in a new low casserole we bring the fish to a boil with the sauce.
9. At the time of serving we accompany with grapes and some pumpkin balls (we get the pumpkin balls with a small pumpkin scoop from the part where it does not have seeds).
10. Lightly cooked in water and sautéed in a pan with olive oil and a pinch of salt and sugar to glaze.
11. Sprinkle the monkfish slices with sweet paprika when serving.