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Monkfish with lobster
A fish dish with fortune and equally born in restaurant stoves is monkfish ( pixín ) with lobster or bugre , which is the term that has always been used here to refer to bogavante (lobster), the terms llocántaru and lubricante were more usual denominations throughout the rest of Asturias in years gone by, although today, most people use the term bugre.
Add Oloroso sherry, fumet, agar-agar and chopped lobster, cover and let it simmer for 15 minutes. We can accompany this dish with boiled potatoes, sprinkle with chopped chive and serve.
Method
Pour oil and shallot in a pot, stir-fry until softened but dont let it brown. Add tomato previously peeled and thinly sliced, add salt to monkfish chunks and batter them in a little flour (only one side).Add Oloroso sherry, fumet, agar-agar and chopped lobster, cover and let it simmer for 15 minutes. We can accompany this dish with boiled potatoes, sprinkle with chopped chive and serve.
Where to try it
Víctor Restaurant recipe.
Ingredients
- 1/2 dl. virgin olive oil.
- 2 thinly chopped shallots.
- 2 ripe tomatoes.
- 1/2 shot glass of sweet Oloroso (variety of sherry).
- 2 gr. agar-agar.
- 1 dl. fumet made with monkfish head and bones.
- 1 kg. monkfish cut in eight chunks.
- 1 lobster about 700 gr.
