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Rape a la Plancha con Romesco | Tender Monkfish
(0)
30 min
Quick
Knuspr-Küche
Zartes Seeteufelfilet trifft auf die feurige Aromenvielfalt Kataloniens: Auf der Plancha kross angebraten und serviert auf samtig-würziger Romesco-Sauce aus gerösteten Paprika, Mandeln und Pimentón de la Vera. Ein meisterhafter spanischer Fischgenuss in 30 Minuten.
Ingredients
Preparation method
Preparation & Romesco sauce
Preheat the oven to 200 °C top/bottom heat. Halve and deseed the red bell peppers and place them skin side up on a baking sheet. Roast in the oven for about 20–25 minutes until the skin blisters and turns dark. Then let them rest briefly covered in a bowl, peel off the skin and roughly chop the flesh.
In a pan without fat, toast the blanched almonds over medium heat until golden brown, then let them cool. Peel and roughly chop the garlic cloves.
Add the roasted bell peppers, almonds, garlic, smoked paprika, white wine vinegar and half of the extra virgin olive oil (approx. 30 ml) to a blender or puree until creamy with an immersion blender. Season to taste with sea salt and freshly ground black pepper.
Chef's tip
Monkfish has firm, boneless meat with a delicate, lobster-like flavour. Make sure not to cook it for too long – as soon as it is tender and juicy inside, remove it immediately from the pan.
If you are in a hurry, you can also use high-quality jarred roasted red peppers for the Romesco sauce.
40 min
Under an hour
