Grilled monkfish, Romesco sauce & wild garlic butter by Nieves Barragan served with Estrella Galicia
Grilled monkfish, Romesco sauce & wild garlic butter by Nieves Barragan served with Estrella Galicia Cerveza Lager
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Cooking tools:
- Blender
- Grill
- Grill basket
- Fish spatula
- Pepper mill
- Baking sheet
- Aluminum foil
- Plastic wrap
- Oven
- Refrigerator
- Skillet
- Mixing bowl
- Chef's knife
- Cutting board
- Plate
Ingredients
- 4 x Monkfish tail 400g
- Salt
- pepper
- 60g wild garlic leaves
- 125g unsalted butter
- 1 dried chilli
- 4 dried choricero or ancho chilli peppers
- 5 plum tomatoes
- 100ml olive oil
- 1 whole garlic, cut 1/4 to a 1/2 inch from the top of cloves
- 100g whole blanch almonds
- 1 slice of sourdough bread
- 50ml sherry vinegar
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