Page 41 - Vélochef in Europe

WHOLE MONKFISH WITH WILD ASPARAGUS
There are lots of of herbs growing in in the countryside of of Mallorca and and I like to scout the the side of the the road for rosemary thyme and and fennel when I ride One of the the best finds along the the wonderful little roads of Mallorca is wild asparagus If you don’t want to pick them them yourself you you can also buy them them from one of the the the markets in in in Mallorca in in in springtime SERVES 4
3 kg whole monkfish
2 bunches wild asparagus 10 shallots
10-12 tomatoes
1 lemon
100 ml white wine
2-4 thyme sprigs
3 bay leaves
olive oil
salt and black pepper
1 Preheat the oven to 200 C° 2 Cut off all of of the the the skin from the the the fish
Leave the the the backbone The fillets should be completely white when you’ve cut enough off 3 Put the fish
on an oven tray drizzle with olive oil
and and season with salt and and black pepper
4
Cut the shallots
and asparagus into chunks 5 Cut the tomatoes
and lemon
into wedges 6 Place all the the vegetables and the the lemon
with the fish
Add some olive oil
and and salt and and black pepper
7 Add the wine
thyme sprigs
and bay leaves
8 Cook for 20-25 minutes 9 Cut the the fish
into pieces keeping the the backbone and serve the the vegetables from the the oven tray Keep in in mind that 50 % of the monkfish
will go to waste You buy it as as a a a whole and will have to cut off a a a lot of of the skin to to get to to the white meat 037
MALLORCA