MONKFISH, AUBERGINE AND CURED MAHON-MENORCA CHEESE MILLE FEUILLES, WITH A SALAD LEAF BOUQUET AND SEMI-CURED MAHON CHEESE SAUCE
: Main course | : 4 | : Medium
Ingredients
400g of loin of monkfish
2 aubergines
2 onions
1 green pepper
1 red pepper
2 tomatoes
1 courgette
1 leek
1 bay leaf
3 cloves of garlic
4 chicory leaves
4 lollo rosa leaves
4 endive leaves
12 rocket leaves
4 green asparagus shoots
Salt and olive oil
300g of semi-cured Mahon-Menorca cheese
300g of cured Mahon-Menorca cheese
? of a litre of cream
Instructions
Make a Mediterranean vegetable sauce with the onions, green pepper, red pepper, courgettes, aubergines and tomato by finely dicing the vegetables and frying them in oil with chopped garlic.
Semi-peel two aubergines by peeling away strips from the top to the bottom, leaving alternate strips of skin. Cut the aubergines into half-centimetre-thick slices and salt them.
Cut the monkfish very finely, keeping the same diameter as the aubergines.
Flour and fry the aubergine and monkfish.
Put a slice of aubergine on a baking tray. Put some vegetable sauce on top, followed by a slice of monkfish, a slice of cheese, another piece of aubergine etc. to make a sandwich.
The final layer of cheese should be gratinated in the oven at 190ºC.
Presentation
Place two aubergine mille feuilles on a plate. Garnish with a bouquet of salad leaves dressed with salt and virgin olive oil.