Roasted Vegetable Mille-Feuille

Recipe offered

RESTAURANT NATURAL - EL PALASIET

Ingredients

650 g monkfish

½ red pepper

½ small aubergine

2 tomatoes

2 spring onions

100 g green cabbage

Vegetable broth (as needed)

40 g virgin olive oil

Salt

Chives and lemon balm

Preparation

Clean and slice the monkfish, season, brush with a little olive oil and steam with a little vegetable stock. Next, wash the vegetables and put them in the oven for a few minutes. When they are ready, remove the skin from the pepper and aubergine and the outer layer of the onion. Season the vegetables and add a few drops of oil. Cut them into the shape of the mille-feuille mould and layer each vegetable inside alternately until full. Remove from the mould just before serving.

Serving suggestion

Arrange the steamed monkfish medallions on one side of the plate and the roasted vegetable mille-feuille on the other. Top the medallions with a drizzle of olive oil, the finely chopped chives and the lemon balm.