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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...

Crepes Filled with Monkfish and Langoustines


 

This is what we make for Festa Major—little bundles of crepes filled with fish!

 

Ingredients

For 6 people
  • 400g monkfish, cleaned of skin and bones.
  • 24 langoustines or prawns.
  • 150g mushrooms.
  • 3 shallots.
  • Salt.
  • Extra virgin olive oil.
  • 50g butter.
  • 1 tablespoon flour.
  • 250ml fish stock.

For the crepes:

  • 150g flour.
  • 4 whole eggs.
  • 2 tablespoons extra virgin olive oil.
  • 400ml whole milk.
  • 1 pinch of salt.
Butter for cooking
Green part of leek to tie the bundles

For the sauce:

  • Shells and heads from the langoustines.
  • Monkfish bones.
  • 1 shallot.
  • 1 tablespoon cognac.
  • 50g butter.
  • 2 tablespoons flour.
  • 100ml heavy cream.
  • 1 tablespoon tomato sofrito.
  • Salt.
  • 1/2 liter fish stock.

To serve alongside:

  • Cherry tomatoes roasted in the oven.

Preparation

Roast the tomatoes in the oven by placing them on a baking sheet with a drizzle of oil on top. Cook for about 30 minutes at 140°C.

Meanwhile, make the crepes. In a tall bowl, whisk all the ingredients except the butter until you get a very smooth batter.
Heat your crepe pan with a small piece of butter, spreading it all around.
Pour in two large spoonfuls of batter, then quickly tilt and rotate the pan so the batter spreads evenly—you don't want any excess. You need to work fast here because the batter cooks quickly.
When it's cooked on one side, give the pan a shake and flip it so the crepe lands on your wooden spatula, like I'm showing you in the photos...
 
 
 
Set it back down in the pan to cook on the other side, and when you want to remove it, do the same flip again. Before cooking each crepe, add a fresh bit of butter to the pan. Keep going until you've used up all the batter. Set the finished crepes aside...
To prepare the filling, heat the butter with a few drops of olive oil in a wok or deep pan.
Start by frying the shallots, chopped very fine. Cook for 5 minutes, then add the monkfish cut into cubes...
 and then the peeled langoustines (save the heads and shells, and use a toothpick to remove the intestinal vein)...
 add the mushrooms sliced thin, and cook another 6 or 7 minutes...
stir in the flour, give it a few turns, then pour in the fish stock and keep stirring. The sauce should thicken up a bit and hold everything together...

You can fill the crepes however you like—either fold them once they're filled, like in the first photo, or tie them up like little bundles...

If you decide to make bundles, slice the green part of the leek into long, thin strips...

blanch them in boiling water, then cool them under cold water. Set aside for tying the bundles.
To make the sauce, heat a bit of oil and fry the langoustine shells and heads. Flambé them with the cognac.
Strain through a fine-mesh sieve and add the tomato sofrito. Mix this into the 1/2 liter of fish stock. Let it cool.

In another pan, fry the shallot with the butter and a few drops of oil. Add the flour and cook it for 2 minutes. Pour in the fish stock and the cream, stirring constantly until you have a light béchamel.
Now, place a spoonful of the fish mixture onto each crepe...
 and tie each one with a strip of leek...
place two bundles on each plate, pour the béchamel over the top, and serve with the roasted tomatoes...
Serve hot.


Notes

If you make this a few hours ahead, just reheat it in the microwave or oven when you're ready to serve.
You can save a bit of money by using frozen fish.

Details

Cost: €4.10 per person
Preparation time: 50 minutes + time to make the crepes


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