Roasted Vegetable Mille-Feuille


  • 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.