MONKFISH MEDALLIONS WITH CHILLI-FLAVOURED PRAWNS GARNISHED WITH SAUTÉED COURGETTE NOODLES

Maridaje:

Ingredientes:

500 g monkfish medallions.

10 prawns.

1 clove of garlic finely chopped.

1 small onion finely chopped.

1 courgette cut into long thin strips.

1 tablespoon finely chopped fresh parsley.

1/4 cup of beer.

2 tablespoons of wheat flour.

2 turns of Cayenne pepper mill.

Sea salt to taste.

1 teaspoon of butter.

1 tablespoon of GUAiNOS chilli flavoured Extra Virgin Olive Oil.

1 tablespoon of GUAiNOS Beer Jam.

Preparación:

Wash the monkfish thoroughly and pat dry with kitchen paper. Season with salt and pepper, dredge in flour and set aside.
Peel, wash and dry the prawns. Set aside.
Heat a low, wide casserole or saucepan over medium heat. Add the chilli-flavoured olive oil, chopped onion and garlic.
When the onion starts to turn transparent, raise the heat to high and place the monkfish. Allow to brown on both sides. Remove from the pan, set aside.
Pour the butter into the pan, add the courgette in long strips and sauté for 3 minutes.
Place the monkfish on top of the courgette. Coat it with the beer. Cover and place over medium-low heat.
Before the monkfish has finished cooking, uncover and place the prawns on top. Cover again, wait a minute and turn off the heat. Leave to cook in the heat of the casserole dish.

Emplatado

On a serving platter, place a bed of courgette in the centre. Top with the monkfish medallions as desired and place the prawns on top.
With the help of a teaspoon, place small portions of Beer Jam on top of each medallion and prawn.