Monkfish and octopus roll with mousse of little sweet pepper
Pin itIngredients:
For the monkfish roll
- 400 g of monkfish backs
- 1 little octopus (500 g aprox.)
- 1 packet of gelatine in powder (7 g)
For the foam
- 1 can of little sweet peppers in juice (250 g aprox.)
- 1 sheet of gelatine
Preparation:
The roll
- With a very sharp knife cut longitudinally the monkfish backs in order to obtain very thin fillets.
- Cut the octopus legs (freeze the octopus in order to make it tender)
- Spread a film cooking paper and sprinkle part of the gelatine on it.
- Set a layer of monkfish, then 4 octopus legs. Set another monkfish layer and then another of octopus legs (opposite to the first one). Add salt and powder of gelatine to all the layers.
- Roll up, pressing tightly (if necessary use a sushi mat) and tie the ends of the roll. Repeat this operation with two or three pieces of film paper to set it firmly and hard.
- Boil the roll in water for 20 minutes. Take it out, drain it and leave it to set for at least 12 hours in the fridge.
The foam
- Grind up the peppers with the juice. Add some of water if it is too thick.
- Heat part of the peppers purée and disolve the gelatine once it has been moisturized in cold water. Mix with the rest of the purée.
- Filter and put in a siphon for making foam (half litre of capacity). Put a gas charge and leave it to set.
- Before serving shake the siphon.
Assembly
- Cut the roll in thin medallions. Serve them on the plate around a little portion of foam.
From Oscar Bienzobas López, Spain