Department of Tourism of Benicàssim
Calle Santo Tomás, 74
964 300 102
turismo@benicassim.org
Ingredients for four people:
Method:
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.
Recipe suggested by:
Hotel Termas Marinas El Palasiet
Partida Cantallops, no number
12560 Benicàssim
Castellón
Tel.: (+34) 964 300 250
Fax: 964302236
E-mail: retasa@termasmarinas.com
Website: https://www.termasmarinas.com/en