salt
chopped parsley
4 leaves of basil
Preparation:
Place the bass fillets on a baking dish, previously smeared with butter. Season, and
add a few small pieces of butter on top of each fillet and sprinkle with a little oil. Bake
the fillets in steam at 60ºC- 140ºF for about 10 minutes
For the tomato vinaigrette: peel and chop the tomatoes and put them in a bowl.
Season with a pinch of salt, a dash of balsamic vinegar and some finely chopped basil
leaves . Mix well and let it marinate. Sprinkle with a little oil at the last moment.
For the beet chips: cut the beet into thin slices using a mandolin and fry on both sides
in a pan with no hot oil (don't overcook it as it turns bitter). Drain them on absorbent
paper towels.
For the tortilla:, crack an egg into a bowl, season and beat well. Next, slowly cook this
beaten egg in a little oil until it sets, and over low heat. Repeat the process to make
another tortilla.
Serve each tortilla topped with a loin of bass. Sprinkle with tomato vinaigrette and add
a crunch touch using the beet chips. Sprinkle with chopped parsley.
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Baked Monkfish with cooked Leeks

Code29

Ingredients for 4people:
1 kg monkfish, cut into thick fillets
12 leeks, fine
31