We ask in the fish market that clean us the monkfish taking out the two sirloins from its tail and keeping head and central spine to make the fish broth, also called Fumet.
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| Ingredients to make the cava with grapes and glazed pumpkin: |
| 1 Rape of 1 kilo 1 fresh chives 1 Decilitro de cream salt pepper white nutzada |
Ingredients to make the cava with grapes and glazed pumpkin:
2. At home we cut the rapped tails into thick slices, leave slightly and reserve.
3. We chop the onion in Brounoisse (small minced) and fry in a low casserole.
4. When the onion is almost transparent and without taking roasted color, we add the slightly floured vessels.
5. Lets turn and turn and at that time we add Le Cava and the Fumer of Fish.
6. Let boil over low heat for 8 minutes and at that time we take the heavy one, add the liquid cream and let the sauce reduce over low heat for 5 minutes.
7. If we thicke too much we add some fish broth.
8. Once we have the sauce to our liking, strain without crushing the onion, we put to salt and in a new casualty we give a boil to the fish with the sauce.
9. At the time of serving we accompany with grapes and pumpkin balls (the pumpkin balls are obtained with a small bagolas of a pumpkin from the part of where it does not have pepitas).
10. slightly cooked in water and sauteed in a pan with olive oil and a pinch of salt and sugar to gassage.
11. Sprinkle the rapped slices with sweet paprika at the time of serving.
