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:
- 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.
- At home we cut the monkfish tails into thick slices, salt slightly and reserve.
- Chop the spring onion into brounoisse (small mince) and fry in a low casserole.
- When the onion is almost transparent and without turning toasted, adds the slightly floured monkfish pieces.
- We turn and turn and at that moment we add the cava and the fish fumet.
- 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.
- If it thickens too much, add a little fish brother.
- 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.
- 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).
- Lightly cooked in water and sautéed in a pan with olive oil and a pinch of salt and sugar to glaze.
- Sprinkle the monkfish slices with sweet paprika when serving.
