Fresh recipes for spring. Alfonso Catering's chef, César, has been hard at work making the most of seasonal ingredients to offer our catering clients a revamped menu that you can also try at home with César's recipes.
Somewhere between Italian carpaccio and Peruvian ceviche, this recipe seems incredibly appealing as a starter for a spring or summer lunch, when what we crave most is something refreshing. The citrusy touch of lime, which marinates the finest monkfish from our Cádiz coast and some superb scarlet prawns, certainly helps achieve that. The Reineta apple and black salt provide a counterpoint of flavor and texture. Seriously: it's super easy and absolutely spectacular!
Ingredients (4 people):
- 400g of cleaned monkfish loin
- 8 Carabineros
- Reineta apple variety
- Lettuce sprouts for decoration
- 2 small files
- Black salt
- Sichuan pepper Arbequina type
Preparation:
Butterfly the monkfish fillet. Peel the prawns and place the prawn bodies inside the monkfish. Using cling film or aluminum foil, roll up the monkfish with the prawns inside. Freeze the roll for 48 hours at a temperature of -18°C to prevent bacterial growth and to give the roll a firm shape.
After 48 hours, and with the help of a deli slicer, we cut thin slices from the monkfish and prawn roulade. We can also cut the slices by hand, always making sure they are as thin as possible.
Peel and cut the apple into sticks about 2 centimeters thick; set the apple aside. Arrange the slices on a wide, flat plate as if it were a traditional carpaccio and garnish with lettuce sprouts and the apple sticks on top. Dress everything with the juice of two limes, black salt, Sichuan pepper, and olive oil.