Monkfish and octopus roll with mousse of little sweet pepper

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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


The roll

  1. With a very sharp knife cut longitudinally the monkfish backs in order to obtain very thin fillets.
  2. Cut the octopus legs (freeze the octopus in order to make it tender)
  3. Spread a film cooking paper and sprinkle part of the gelatine on it.
  4. 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.
  5. 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.
  6. 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

  1. Grind up the peppers with the juice. Add some of water if it is too thick.
  2. 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.
  3. Filter and put in a siphon for making foam (half litre of capacity). Put a gas charge and leave it to set.
  4. Before serving shake the siphon.


  1. Cut the roll in thin medallions. Serve them on the plate around a little portion of foam.


From Oscar Bienzobas López, Spain