Monkfish with Mussel Lentils

• 1 monkfish back of 800 gr approximately

Lentils:

• 1 kg mussels

Broth:

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

Vegetables:

• 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

Filling:

• Virgin olive oil
• Affilla Cress®

Monkfish:

• 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.

Broth:

• 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.

Vegetables:

• 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.

Presentation:

• 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 - www.akelarre.net