2 hardboiled eggs
5 cloves of garlic
water
extra virgin olive oil
vinegar
salt
spicy chili
pepper
parsley, finely chopped
Preparation:
Clean the leeks by removing their fibrous parts and the first layer. Cook them (whole)
for 12-14 minutes with water and a pinch of salt. Drain, and reserve in a bowl for a later
use, but sprinkle some oil on them. Peel the hardboiled eggs and finely chop them and
reserve.
Smear a baking dish with a little oil. Salt and pepper the fillets, and bake them at
220ºC-428ºF for 20 minutes (in a preheated oven). Sprinkle some vinegar once they're
out of the oven.
Cut the chili and garlic cloves into slices. Brown both ingredients in a pan with a drizzle
of olive oil, and add, at the last minute, the parsley. When serving the monkfish fillets
on a dish, pour on them the juices (use a whisk to better mix all the juices) resulting
from the oven plate, and garnish them with the leeks, topped with the chopped
hardboiled egg, and with a sprig of parsley.
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Baked Bream

Code30

Ingredients for 4 people:

32