recipe by Sebastian Gavira, Executive Chef at Real Club Valderrram, Andalucia, Spain.
Remove the bones from the monkfish filet. Remove the head from the prawn and set the head aside.
Place the monkfish and the prawn body in a pan and cook over medium heat to taste.
Put the monkfish bones and head of the prawn into a casserole dish with the water. Bring to a boil.
Add the butter and flame with the cognac.
Add the tomato sauce and cream and reduce until it resembles a cream.
Add the salt and pepper to taste then bring all the ingredients together in a blender to make a sauce.
Peel and boil the potatoes to soften them. Coarsely slice the potatoes.
Place the potatoes, butter, cheese, cream, egg yolk, nutmeg, salt and pepper in a blender to make a purée.
Place the potato purée on a plate then place the monkfish filet and prawn on top. Pour the sauce on top, then garnish with the cibole and azafran petals.
Billecart Salmon Brut Rose NV.
The clubhouse at Real Club Valderrama, Andalucia, Spain. Image courtesy Real Club Valderrama.