Zucchini and monkfish sandwiches with cauliflower white garlic

Difficulty: ★☆☆


For the sandwich:

  • 1 Medium zucchini.
  • 200 gr. Black monkfish loins.
  • 100 gr. Smoked cheese.
  • 2 Eggs.
  • Flour.
  • Salt.
  • White pepper.

For the white garlic:

  • 75 gr. Raw almonds.
  • 400 ml. Whole milk.
  • 100 gr. Boiled cauliflower.
  • 20 ml. Olive oil.
  • Sherry vinegar.
  • 2 Garlic cloves.
  • 4 Bread slices without crust.
  • Salt and white pepper.

Category: Appetizers


For the sandwich:
Clean the zucchini and, without peeling, cut it into 5mm thick slices. Cut them diagonally so that slices are extended. Season and set apart. Laminate the monkfish into fine fillets the same size as zucchini slices, season to taste. Follow the same process with the cheese. Prepare the sandwiches by placing one monkfish fillet and one of cheese between the two zucchini slices. Coat the sandwiches with flour and egg and fry them with hot olive oil.
For the white garlic:
Soak the bread crumb in cold milk. Blend the cauliflower, the bread crumb with milk, the garlic cloves and the raw almonds until we get a fine and homogeneous cream. Reduce the speed of the blender and emulsify with the olive oil (slowly, as a mayonnaise), until we get the desired thickness. Dress with vinegar to taste and season. Keep it in the fridge until serving.
Pour the white garlic on a presentation tray, share the sandwiches on the white garlic and decorate with chopped chive.