Monkfish with Mussel Lentils


  • 1 monkfish back of 800 gr approximately


  • 1 kg mussels


  • 100 gr mussel water
  • 2 gr resource
  • 50 gr tap water


  • 20 gr diced carrot
  • 20 gr diced green pepper
  • 20 gr diced red pepper
  • 20 gr diced baby leek
  • 50 gr cider vinegar
  • 2 oregano leaves
  • 2 thyme sprigs

Oil capsule gelatin:

  • 500 gr water
  • 50 gr gelatin


  • Virgin olive oil
  • Affilla Cress®



  • Mark the monkfish back on both sides and set aside on a tray.

Mussel lentils:

  • Open the mussel (fresh) and with a knife get them out of the shell and put in a strainer. Grind the meat and strain. Put in a bottle.
  • Heat up olive oil up to 70ºC and start adding drops of the mussel mix with the bottle.
  • Let it set for a minute and dry out in a strainer. Keep the lentils in oil.


  • Get the water from the mussels (when opening). Add tap water. Heat up and boil for one minute.
  • Put in a cheesecloth and strain, thick with the resource.


  • Blanch the vegetables separately, cooling them out quickly. Let rest for an hour in vinegar with all the aromatics.
  • Put the oil in the roner and set the temperature at 70ºC, put there the diced monkfish for 15 minutes.

Oil Capsule:

  • Mix the water with the vegetable gelatin and boil. Cool down to 75-80ºC to work with it, this will give you a better texture.
  • For the capsules, put on a silpad the cress and cover with olive oil, immediately put in the freezer for 12 hours.
  • Take out from the silpad and make a little hole with a needle, cover with the gelatin and let it defrost inside the refrigerator.


  • Put some broth in the bottom of the plate and put 4 pieces of the vegetables, in the corners put some lentils and the oil capsule.
  • Put the monkfish on the grill (to heat up briefly) and put in the centre of the plate.

Source: Restaurante Akelare, San Sebastian -

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