Gazpacho with stuffed monkfish

Name: Gazpacho with stuffed monkfish
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Cucumber (500 g); 2 red peppers; 4 Tomatoes; 2 Garlic cloves; 1 piece(s) (approx. 1 cm) Ginger Root; 100 ml Vegetable broth; 3 discs Toast; 5 Saffron threads; 500 ml freshly squeezed orange juice; 1 TABLESPOON Red wine vinegar; 1 package Vanillin sugar; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground black pepper; 7-10 Tbsp Chilli powder; 6 TABLESPOONS Olive oil; 25 g Butter; 2 dried tomatoes (in oil); 8 (à 12 g) wafer-thin slices of monkfish fillet (cut by the fishmonger, type cold cuts); 7-10 Tbsp Basil; 7-10 Tbsp Oil

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Cucumber (500 g)
2 red peppers
4 Tomatoes
2 Garlic cloves
1 piece(s) (approx. 1 cm) Ginger Root
100 ml Vegetable broth
3 discs Toast
5 Saffron threads
500 ml freshly squeezed orange juice
1 TABLESPOON Red wine vinegar
1 package Vanillin sugar
7-10 Tbsp Salt
7-10 Tbsp freshly ground black pepper
7-10 Tbsp Chilli powder
6 TABLESPOONS Olive oil
25 g Butter
2 dried tomatoes (in oil)
8 (à 12 g) wafer-thin slices of monkfish fillet (cut by the fishmonger, type cold cuts)
7-10 Tbsp Basil
7-10 Tbsp Oil

Directions

1
Wash and peel the cucumber, cut it in half lengthwise and remove the seeds with a spoon. Keep the seeds. Clean, wash and peel the peppers. Wash tomatoes, carve them crosswise, stir with boiling water. Leave to stand for approx. 30 seconds, lift out of the water, rinse, peel skin, cut tomatoes in quarters and remove seeds
2
Peel garlic and dice finely. Peel ginger and grate finely. Put ginger, garlic, tomato and cucumber seeds and stock into a pot, bring to the boil and simmer for about 5 minutes at low heat
3
In the meantime, finely dice the tomatoes, cucumber and paprika. Pour the stock through a sieve and collect it. Spread the seeds in the sieve. Remove the crusts from 1 slice of toast and dice the bread roughly
4
Put bread cubes, stock, approx. 3/4 of the vegetable cubes, 200 ml cold water, saffron, orange juice, vinegar and vanillin sugar in a high bowl and puree finely with a purifier. Season to taste with salt, pepper and chilli. Allow 4 tablespoons of oil to run in
5
Remove the crusts from 2 slices of toast bread and cut into fine cubes. Melt the butter in a pan, fry the bread cubes in the butter while turning them golden yellow, season with salt, remove
6
Dice the dried tomatoes very finely. Season with salt and pepper. Smooth the monkfish with oiled hands. Put some tomato in the middle of each slice. Fold it over and press the edges slightly. Heat 2 tablespoons of oil in a frying pan, fry the fish for about 1 minute on each side, remove from the pan
7
Arrange gazpacho with remaining vegetable dices, croutons, pepper, basil and fish in small bowls