- 400 gr. Pastry.
- 2 Tomatoes.
- 1 Courgette (zucchini).
- 1 Onion.
- 200 gr. Mushrooms, (shitakes, porto bello, etc).
- 16 Prawn tails.
- 200 gr. Monkfish loins.
- 1 Garlic clove.
- 100 ml. Pine nut vinaigrette (see recipe).
- Thick salt.
- White pepper.
Chop onion and courgette into fine julienne and tomatoes roughly (concasse). Clean and slice mushrooms. Cut cloves into thin slices. Peel prawn tails and take the intestine out, when necessary, because it may have grit. Chop monkfish into 1/2cm slices and season.
Brown cloves in a Magefesa Nonstick Aluminum Skillet, with a bit extra virgin olive oil. When brown, add monkfish slices and brown both sides, remove and keep. Poach onion for four minutes in the same skillet, add the courgette and continue poaching.
When onion and courgette are ready, add tomatoes and mushrooms, turn up the heat and sauté the whole for 5 minutes. Add prawn tails, leave it for 2 more minutes, season and move away. Roll pastry dough and cut into 15 x 5 cm. rectangles, prick it with a fork to prevent it from rising too much. Place sautéed prawns on the pastry dough leaving 1cm distance between dough edges, place monkfish slices on it. Bake it to 356º F. for 7 or 8 min. (time may vary depending on the used pastry dough brand). Serve our pastries seasoned with a bit of pine nut vinaigrette to taste.