Salmorejo mojo monkfish over zucchini ratatouille and seaweed tartar

Difficulty: ★★★


  • 1- 3/4 lb Monkfish loin.
  • Vegetable ratatouille.
  • Salmorejo mojo.
  • Seaweed tartar.

    Zucchini ratatouille ingredients:

  • 2 Medium zucchinis.
  • 1 Leek.
  • 1 Red pepper.
  • 1 Green pepper.
  • 1 Onion.
  • Olive oil.
  • Salt.

    Salmorejo sauce ingredients:

  • 2 Ripe tomatoes.
  • 2 Tablespoons toasted almonds.
  • 1.5 oz Bread crumb, placed to soak.
  • 1 Garlic clove, blanched.
  • 1 – 1/2 Tablespoons oil olive.
  • 1 Tablespoon choricero pepper pulp.
  • 2 Teaspoons sherry vinegar.
  • Salt, pepper, grated ginger.

    Seaweed tartar ingredients:

  • 2 Tablespoons dried wakame seaweed.
  • 1 Small red onion.
  • 2 oz. Tofu (soy cheese).
  • 10 Sprigs of chive.
  • 2 Tablespoons soy sauce.
  • 1 – 1/2 Tablespoons teriyaki sauce.
  • 2 Teaspoons olive oil.

Category: Main course


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.
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.