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Ingredients
- 1 tail monk fish of 800-1.000 gr in a piece
- 1 bunch of tender onions
- 12 small carrots from a bunch
- 8 cherry tomatoes
- Provençal herbes, salt and pepper
Sauce
- The bones and skins of the fish
- 1 onion
- 1 leek
- 1 carrot
- 1 red tomatoe
- 1 garlic
- 1 laurel leaf
- 50 cc of rancio wine
- 400-500 cc of water or fish stock
- Flour and butter
Clean the fish from skins and remove the two fillets from the central bone. Cut in thick pieces and keep away.
To make the sauce, brown the fish bones and skins with oil, add all the sliced vegetables, the whole cloves of garlic and the laurel and follow cooking until all them have a nice colour. Sprinkle with the wine, reduce, season and add the water or fish stock. Cover and let it boil slowly until it is reduce to the half. Train and thick the sauce with butter and flour or with corn flour.
Peel and clean the vegetables and scald them or cook them with steam 2 minutes. Strain them and cook them with oil or butter in a frying saucepan until they have a nice colour. Sprinkle the tomatoes with provençal herbes or oringa. Keep in the oven at 60º C of temperature.
Heat a frying saucepan and seal at a high temperature the fish, seasoned and painted with oil. Keep in the oven with the vegetables.
Pour some sauce in a serving dish,
the vegetables all around and on it the fish. Serve inmediately.
