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Home » Culture » Recipes » Fish and Seafood » Monkfish with Aubergine

Monkfish with Aubergine

Monkfish with aubergine



Peel the aubergine if you wish, and then cut it into thick slices. Sprinkle it with salt and leave it for an hour so that the water comes out of them. Marinate the monkfish for one hour before in the wine and thyme. Put the two spoonfuls of oil and 20g butter in a pan to melt, then add the finely chopped onion and leave it on a low heat for 8minutes (until it is transparent) and then add the flour. Add the cold milk gradually, mixing it with a whisk or a wooden spoon so that there are no lumps. Crush the red pepper into a purée and add it to the pan, and then the monkfish bones, so that they cook and give it some flavor. Add salt to taste. Remove the bones from the monkfish, salt to taste, drain, and put the fillets in the pan, and cook until the sauce begins to boil (Be careful this may not take very long, and the monkfish will shrink and become rubbery if cooked for too long). Heat some oil in a pan and then add the aubergine. Cover the pan and leave them to cook on a low heat for 20 minutes. When they are soft, drain almost all the oil, leaving just a bit so that they don´t stick together.
Sprinkle them with the garlic, chopped parsley, and a little salt. Turn the heat up and sauté them in the pan. Serve with the monkfish.