From Chef Fidel Caballero
Ingredients
Vuelve a la Vida
- 400 g monkfish bones, roasted
- 200 g tomatoes, quartered
- 100 g carrots, chopped
- 80 g celery, chopped
- 75 g onions, chopped
- 10 g Pasilla Mixe chiles
- 5 g Morita chiles
- 2 dried avocado leaves
- 20 g cilantro, chopped
- 15 g parsley, chopped
Lobster Oil
- 200 g lobster shells
- 10 g ginger, sliced
- 3 cloves garlic, smashed
- 1 bay leaf
- 350 g neutral oil
Wilted Spinach
- 100 g New Zealand spinach
- 15 g TRULY® 100% Extra Virgin Olive Oil
- 5 g kosher salt
Monkfish
- 500 g monkfish tails, cleaned and trimmed
- 30 g red adobo sauce
- 400 g Yukon Gold potatoes, cut into 3-millimeter-thick slices
- 45 g Lobster Oil
- 5 g kosher salt
To Assemble and Serve Yield: 1 serving
- 6 g soy lecithin powder
- TRULY® 100% Extra Virgin Olive Oil
- lemon juice
Directions
For the Vuelve a la Vida
In a stock pot over medium heat, add monkfish bones, tomatoes, carrots, celery, onions, chiles, and avocado leaves. Cover the mixture with enough water to submerge. Let simmer for 3 hours and 50 minutes. Add herbs and cook for an additional 10 minutes. Strain into a nonreactive container and refrigerate.
For the Lobster Oil
In a sauté pan over medium heat, add lobster shells, ginger, garlic, and bay leaf. Toast until fragrant. Add oil and reduce heat to low. Let simmer for 2 hours. Strain into a nonreactive container, discarding solids. Let cool.
For the Wilted Spinach
In a mixing bowl, toss to coat spinach in olive oil and salt. Transfer to a pan over medium heat. Sauté spinach until just tender. Set aside.
For the Monkfish
Heat and prepare a grill. On a work surface, coat monkfish in red adobo sauce. Set aside. In a mixing bowl, add potatoes and 45 g Lobster Oil. Toss to coat. Season with salt. Set aside. Add monkfish to grill and sear until adobo sauce caramelizes. Transfer to a work surface. Wrap fish in marinated potato slices. Return monkfish to grill and cook until potatoes are golden and crisp. Set aside.
To Assemble and Serve
In a saucepan over medium-low heat, warm Vuelve a la Vida. Whisk in soy lecithin powder. Using an immersion blender, mix until incorporated and a stable foam is achieved. Keep warm. On a work surface, slice Monkfish and transfer to a serving plate. Top with enough Wilted Spinach to cover. Spoon Vuelve a la Vida foam over Monkfish. Finish with TRULY® 100% Extra Virgin Olive Oil and lemon juice.