We absolutely love this particular mille-feuille! And we love it because it makes the most of what the Bay of Cádiz And it exudes the flavor of the sea. We find it a very original, tasty, fresh, and elegant way to prepare monkfish and to present a dish. The anemones add a powerful flavor that also enhances the incredible taste of the monkfish, which, as the chef insists, de Alfonso CateringCésar, it has to be of very high quality to achieve the best results. We assure you that your guests will be very impressed with the presentation of the dish, the combination of textures, but above all with its amazing seafood flavor. Let's get started!
Ingredients (4 people):
- 600g of cleaned monkfish loin
- 2 discs of brick pastry
- 200g of black anemones or nettles
- ½ liter of cooking cream
- 15cl of garlic mayonnaise
- 6 or 8 strands of saffron
- Extra virgin olive oil
- Sal Island
- Pepper
Preparation:
Cut the monkfish fillets into 3 medallions and cut the brick pastry into circles the same size as the monkfish medallions. Fry the brick pastry in plenty of oil and drain on absorbent paper.
In a separate container, reduce the cream, add the sea anemones and salt. Cook briefly to allow the cream to absorb the anemones' flavor, then blend with an immersion blender. Next, strain the sauce through a fine-mesh sieve to remove any impurities and set aside.
We toast the saffron threads in a dry pan and make a mayonnaise with garlic. We add the saffron threads to the mayonnaise and set it aside.
In another container, heat plenty of oil to about 65ºC and gently cook the monkfish for about 7 minutes. It's important that the oil temperature is 65ºC to avoid frying the fish, but only to gently cook it.
Next, we plate it as follows: on a wide, flat plate, we place a base of the sea anemone sauce. On top of this, in the center of the plate, we place two discs of brick pastry. On top of that, we place a medallion of monkfish, and on top of the fish, two more discs of pastry. We garnish the top with the saffron aioli.