Instructions

Directions for the Ratatouille:
Chop the onion, leek and peppers in fine Brunoise. Heat olive oil in the larger skillet of a Magefesa frittata pan set and cook vegetables until soft. Chop zucchinis intofine brunoise and incorporate to pan with the sautéed vegetables. Fry lightly until zucchinis are tender. Season and set aside.
Directions for the salmorejo mojo:
Peel tomatoes and cut into quarters. Drain the pan we have previously placed to soak in cold water. Place all the mojo ingredients except the olive oil in a Protech Magefesa blender. Blend until you get an homogeneous cream. Add the oil and emulsify. Pass through a fine sieve and set aside.
Directions for the seaweed tartar:
Hydrate seaweed wakame in cold water cold for 20 minutes and chop finely. Cut tofu and onion in fine Brunoise. Emulsify the soy sauce with the teriyaki sauce and olive oil. Let ingredients marinate.
Directions:
Slice monkfish loins in approximately 4-ounce pieces. Brush fish with the salmorejo mojo. Heat extra olive oil on the second pan of the Magefesa frittata pan set and sear the fish. Once browned, place on top of the Ratatouille. Close the pans set and cook over medium heat for about 8 minutes. When serving, arrange fish over the Ratatouille. Brush fish with the salmorejo sauce and serve along with the seaweed tartar.

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