Monkfish suquet with prawn, mussel and hazelnuts allioli bread

Description

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•  4 medallions of monkfish 160 gr. each without skin and without bone
•  4 Pieces of fresh prawn
•  200 gr. of rock mussels
•  1 Loaf of precooked bread and cutted lengthways in long strips
•  1 kg. “Monalissa” potatoes
•  1 Piece of fresh fennel
•  80 gr. flour

For the allioli:

• 1 Yolk
• 2 Peeled garlic cloves
• Sunflower oil
• Salt
• 50 gr. of hazelnuts

For the fish fumet:

•  1 small monkfish head cutted
•  500 gr. rockfish
•  100 gr. sea crab (optional)
•  1 Onion
•  1 Leek
•  1 Celery stalk
•  2 Carrots
•  4 Pieces of tomato
•  2 Pieces of dry hot peppers
•  3 Garlic cloves with skin
•  1 Bay leaf
•  1 c/c sweet paprika
•  Brandy
•  Water
•  Salt

For the mince:

•  2 Garlic cloves
•  Parsley
•  3 Slices of dry bread
•  80 gr. of raw almonds
•  Some strands of saffron
•  Sunflower oil to fry

For the mince:

1. Fry all the ingredients separately, except the saffron, drain and grind everything together with the saffron.

For the fish fumet:

1. Use the remaining oil from the mince to sauté the aromatic vegetables.
2. Add the clean fish and crabs.
3. Sauté a few minutes until the fish falls apart.
4. Add the paprika spoon, stir and flambé with the brandy.
5. Dip until it reaches the height and let it boil for around 25 minutes.
6. Passed this time squash and strain the fish.

For the allioli:

1. Mix the pealed garlic in a bowl with the salt
2. Chop with the mortar to obtain a paste
3. Add the yolk and stirring constantly add the oil little by little until you get a creamy texture.

For the potatoes and the fennel:

1. Make small balls with the potatoes and cook them in the fish fumet until they are soft.
2. Crystallize the fennel cut in julienne over a low heat with a little salt and oil, covering the pot with cling film.

Assembly of the dish:

1. Toast the bread strips in the oven and put the allioli on top lengthways with the chopped hazelnuts.
2. Heat the fumet with the mince and let it reduce.
3. Flour and salt the monkfish medallions and cook in the mussel stock and the prawns.
4. Add the small potato balls and the fennel at the end.
5. Serve the medallions on a deep plate with the prawns, the mussels, the potatoes, the fennel and the allioli and hazelnuts bread strips.