Monkfish with smoked caviaroli and piquillo peppers with vanilla 2017-04-08T13:21:13+00:00

Monkfish with smoked caviaroli
and piquillo peppers
with vanilla

One of olive oil’s many virtues is its ability to absorb aromas quickly. In this case, the Arbequina olive oil CAVIAROLI is smoked to achieve smoky notes in the monkfish, as though it had been grilled.

VANILLA CONFIT PIQUILLO PEPPERS

16 piquillo peppers in water
1 vanilla pod
500g sunflower oil
Salt

  1. Drain the peppers, keeping the water to one side.
  2. Take the seeds out of the peppers without breaking them.
  3. Fry the peppers in hot sunflower oil until they start turning colour, then put them in a casserole dish.
  4. Open the vanilla pod down the middle and take out the seeds. Mix the vanilla pods and seeds with the pepper water.
  5. Pour the pepper water with vanilla on the fried peppers and confit on a low heat for 30 minutes until the peppers are tender.
  6. Keep it in the fridge.

SMOKED ARBEQUINA CAVIAROLI

20g ARBEQUINA OLIVE OIL CAVIAROLI
5g vanilla tobacco

  1. Using a smoking pipe, smoke the CAVIAROLI with the vanilla tobacco in an airtight container for 10 seconds.
  2. Close the container and keep in the fridge.

FINISH AND PRESENTATION

4 washed monkfish tails, 250g each
8 sprigs of chervil
32 toasted green pistachios
Olive oil
Salt
Salt flakes

  1. Salt the monkfish and cook it in a non-stick pan with a dash of oil. It should be golden and juicy when cooked.
  2. Heat up the vanilla-infused piquillo peppers.
  3. Cut the monkfish tail into 4 pieces and place them on the plate.
  4. Next to the monkfish, place 4 infused piquillo peppers and drizzle their juice on top.
  5. Sprinkle the toasted pistachios on top of the peppers.
  6. Place a teaspoon of smoked CAVIAROLI on top of each piece of monkfish.
  7. Finish up with some salt flakes on top of each pepper and two sprigs of chervil next to the monkfish.

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