Ingredients for four people:


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

Tel.: (+34) 964 300 250
Fax: 964302236