Monkfish with peaches and red wine butter Rape y melocotón de Calanda

MONKFISH AND BUTTER WITH CALANDA PEACHES AND MAESTRAZGO RED WINE   

  

 Ingredients for 4 people:

 - 100 g. of monkfish per person. 

 - 4 Calanda peach halves in syrup. 

 - 250 cl (a glass) red wine Maestrazgo. 

 - 250 cl of fish stock (strong). 

 - 200 g. of butter. 

 - Salt.  

 - Extra virgin olive oil. 

 

Preparation:


Cut three medaillons from the loin of the monkfish and cook them in a frying pan with extra virgin olive oil.

Pan sear the medaillons

Cut the medaillons in half and insert a slice of caramelized peach in the middle, like a sandwich.

Red wine butter:

Put the fish stock and red wine in equal parts.

Reduce to a syrup pour it over the top of the fish, along with the butter.

Caramelized peach: 

Cook the fine slices of the peaches from Calanda in a light syrup and caramelize them in a frying pan.

If you need any further information please contact us at:

Sabor Artesano

C/ Maestro Rebullida, 20
44640 – Torrecilla de Alcañiz
Teruel      España
Telf: 34 978 85 24 15
Fax:  978 85 27 00

informacion@sabor-artesano.com