Monkfish skewers with rosemary, grilled mussels and romesco sauce

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This is a later variation we made in the corporate cooking sessions
Monkfish skewers with rosemary, grilled mussels and Romesco sauce
400 g monkfish
olive oil
rosemary oil
(Heat olive oil to 60 degrees, add the rosemary leaves and leave to infuse, puree in a food processor and sieve into a bottle use as needed )
Fresh sprigs of rosemary or wooden skewers
Romesco Sauce
2 slices white bread
½ dl olive oil
3 cloves of garlic
3 long “plum” tomatoes (pomodori), skinned and pitted
12 almonds, browned
1 glass Muscato
1 pepper, skinned and pureed
pinch of pepper powder
pinch of hot chili pepper or a few drops of chilli oil
1 tbs wine vinegar
salt and pepper
is always freshly made . Used as a flavorings
1 kilo fresh mussels
1 clove of garlic
1 bunch of parsley
6 tbsp fried sour bread or white breadcrumbs
salt and pepper
2 tbsp parmesan cheese
Trim and clean the monkfish filets and marinade in the rosemary oil.
Trim the point of the rosemary sprigs (if not available use wooden sticks )
Place the pieces of fish on the sticks and keep in the fridge until needed
Fry de slices of bread in the oil and puree in the food processor
Add the remaining ingredients and puree to a smooth mixture
Grilled mussels with gremolata:
Chop the peeled garlic fine , add the grated lemon rind and the chopped parsley mix well in the pestle and mortar. Fry the breadcrumbs in a little olive oil stirring well , add to the gremolata, season to taste
Rinse the mussels well.
Cook the mussels in a large pan for about 4 minutes on a high heat. Shake the pan so that they open , remove from the pan and sieve the remaining juices or place the mussels on a very hot grill until they open
Remove the top shell of the mussels, spoon or press the breadcrumb mixture into the shell with the mussel in, sprinkle with parmesan cheese .
Bake for ten minutes in the oven .
Monkfish skewers:
Use a thick bottomed pan or casserole with a very thin film of olive oil. Lay on the fish skewers and place over a low heat .
Once the fish begins to cook slightly , turn the fish around and pour over the romesco sauce. Shake the pan from time to time so that the sauce amalgamates with the oil from the fish .Allow th fish to become just cooked it will carry on cooking in the sauce .Serve with the grilled mussels

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