Difficulty level: medium
Preparation time: 45'
For the basil oil and pistachios:
For the basil oil and pistachios: mix all ingredients well.
In a non-stick skillet, grill the clean and seasoned monkfish until cooked.
Heat the escalivada (grilled vegetables), which is already done.
Put the hot escalivada (grilled vegetables) on a plate. Add the monkfish on top and season with a little basil oil.
Sprinkle with a some chives and a little Maldon salt.
The simplest preparations are often the most successful ones in cuisine. There is no use in beating around the bush with a product to make the most of it, and this is the philosophy that the chef of the Cullera de Boix restaurants, Xavier Matarrodona, has applied to prepare this recipe with grilled monkfish and pisto (ratatouille), basil oil and pistachios. Simple cooking and a light accompaniment that is excellently flavoured with basil oil. And the crisp detail of pistachios becomes a delicious obstacle to enjoy this dish.
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