For the sauce:
- Red pepper
- Fresh tomato
- 1866 Brandy
- Rockfish bones
- Prawn heads and bodies
- Arzuaga Extra Virgin Olive Oil
For the main dish:
- 250 g Monkfish
- 3 tiger prawns
- 25 g pine nuts (Piñosol)
Gently brown the prawn heads and bodies over a base of Arzuaga extra virgin olive oil. Add the chopped vegetables and sauté over a low heat. Add the rockfish bones. Next, flambé with the 1866 brandy to add all its aromatic nuances. Add white fish stock. Cook for around 30 minutes then remove from the heat and pass through a sieve. This will reduce and concentrate the flavours and aromas of the sauce.
Remove the loins from the monkfish tail, this will give two medallions; add salt and pepper. Coat in flour and egg before sealing both sides over a strong heat in a pan with Arzuaga extra virgin olive oil. Remove the monkfish medallions, sauté the tiger prawns, clams and pine nuts in another frying pan with a little olive oil.
Next, place the monkfish in an oven dish. Add the pine nuts, prawns, clams and sauce.
Cook in the oven for 10 minutes at 180 degrees and then plate up.