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Potato, Anchovy, and Roasted Vegetable Canapé

Here's a bite-sized appetizer that doesn't need any bread at all! Ingredients for 4 people 4 medium potatoes. 1 onion. 30g butter. roasted red pepper and eggplant. anchovies in oil. salt. extra virgin olive oil. Preparation To roast the pepper and eggplant, you can see how to do it here . Set them aside when done. Slice the onion into thin strips and sauté it with the butter and a few drops of oil until it caramelizes nicely. In a large pot, place the whole potatoes, scrubbed clean but with their skins on, and cover them with cold water. Add salt and bring to a boil, then let them cook for about 30 minutes. Once they're cooked, let them cool completely before peeling and slicing them into rounds about 1 to 1.5 centimeters thick. Now comes the fun part — spread the caramelized onion over each potato round, then top with strips of roasted pepper and eggplant. Sprinkle just a pinch of salt over the vegetables, and finish with the anchovies (you ca...

Monkfish and Cuttlefish in Sauce


Ingredients

For 4 people
  • One monkfish tail, about 750g.
  • One large cuttlefish.
  • One onion.
  • Two cloves of garlic.
  • One ripe, firm tomato.
  • 200cc dry white wine.
  • One tablespoon of ñora pepper pulp.
  • Chopped parsley.
  • A handful of toasted almonds.
  • One teaspoon of sweet paprika.
  • Salt.
  • Freshly ground black pepper.
  • Extra virgin olive oil.

Preparation

Rinse the monkfish, remove the skin and bone, and cut it into fairly thick slices. Season with salt and set aside.
Rinse the cuttlefish and cut it into cubes.
Fry it in a deep pan with three or four tablespoons of oil...
When it starts to sizzle, remove it from the pan.
In the oil left in the pan, add the wine and let the alcohol evaporate. Pour the resulting liquid into a blender jar and add the chopped almonds, parsley, ñora pepper, both types of pepper, the peeled and roughly chopped onion, the two peeled garlic cloves, and the peeled, seeded tomato.
Blend everything together, then return it to the pan along with the reserved cuttlefish and place the monkfish slices right into the sauce...
Taste for salt and cook over low heat with the pan covered for 15 minutes...

And enjoy!


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