4 people
For the monkfish paste
100 g onion, gently sautéed
45 g monkfish liver
50 g toasted pine nuts
25 g olive oil 0.4 °
25 g passion fruit juice
salt
pepper
sugar
ginger
For the monkfish
1 kg monkfish
olive oil
salt
For the monkfish marrow and spine
the main monkfish bone
olive oil
For the vegetable threads
the skin ½ aubergine (eggplant)
½ beetroot
4 tablespoons olive oil
For the sauce
2 onions
1 green pepper
500 ml water
25 g monkfish
15 g monkfish liver
2 tablespoons olive oil 0.4 °
salt
pepper
ginger
In addition
tomato powder
For the monkfish paste
Crush all the ingredients into a thick paste. Season and adjust with a pinch of sugar and ginger.
For the monkfish
Clean the monkfish and remove the fillets, reserving the backbone. Cut into portions. Season the monkfish and smear with the paste. Cook a la plancha with oil without allowing too much colour.
For the monkfish marrow and spine
Cut the monkfish backbone longitudinally in two halves with the help of a cutter. With a fine spoon extract the marrow found in the joints of the two half spines. Set aside. Meanwhile, cut the two half spines into thin slices and fry over low heat until crisp.
For the vegetable threads
Cut the vegetables into fine julienne all the same size and keep them in olive oil.
For the sauce
Clean the vegetables and cut into strips. Once gently sautéed, add the monkfish meat and sauté. Add the water and simmer for 20 minutes. Mash along with the liver, and strain. Boil the sauce and add a pinch of salt, pepper and ginger.
Arrange the monkfish leaning against the fried spine. Drop the drained vegetable threads around the monkfish and spread the sauce at the base. Place the marrow at the side of the monkfish. Sprinkle on the tomato powder.