In partnership with the Chefs of Mediterranean and European Regions (ŠKMER association), we bring you recipes from Dalmatian cuisine adapted for the youngest gourmets.
What do I need?
Ingredients for 4 people:
- 1200 g headless monkfish
- salt, pepper
- sharp flour
- 200 ml Orgula Junior BIO extra virgin olive oil
- 200 g cleaned shrimp tails
- 1 tablespoon chopped garlic
- 2-3 tablespoons of homemade salsa
- 200 ml of white wine
- fish stock or water
- 100 ml of cooking cream
- 2 tablespoons chopped parsley
How do I prepare?
Season three to four monkfish steaks per person and roll in coarse flour. Fry on both sides in olive oil. When the monkfish slices are turned, add the prawns to the pan to fry a little. Season and pour in the wine, and when it has evaporated, pour in the stock. Boil briefly, so that the meat begins to separate from the bone. At the very end, stir a little cream and parsley into the sauce. Serve hot with polenta or Dalmatian-style Swiss chard.
