Preparation time 1h 15 min | 8 people
Ingredients to make the monkfish and prawn vermouth pie
- 500 g of monkfish tail cleaned and boned
- 500 g of prawns
- 4 eggs
- 3 tablespoons of tomato sauce
- 100 ml of cooking cream
- 50 ml of Vermouth Yzaguirre Rojo Clásico
- 1 cup of mayonnaise
- 1 teaspoon of butter
- 1 tablespoon of olive oil
- 1 tablespoon of white pepper
- Salt
How to cook the monkfish and prawns with vermouth pie?
- Preheat the oven to 180ºC.
- Place the monkfish on a tray with a small glass of water, salt and pepper and roast it in the oven at 180ºC for 15 minutes. Remove from the oven, leave to cool and crumble.
- Season the prawns with salt and pepper and fry them in a frying pan with a tablespoon of oil for 1 minute on each side. Remove from the heat, leave to cool and peel; reserve the heads and chop the tails. Strain the prawn heads through a chinois to get all the juice and mix with the mayonnaise.
- Beat the eggs and add the shredded monkfish and chopped prawns. Then add the cream, the Yzaguirre Rojo Clásico and the tomato sauce and season with salt and pepper.
- Pour the preparation into a rectangular mould covered with greaseproof paper and greased with butter and bake it in a bain-marie in the oven, preheating it to 180ºC, for 50 minutes.
- Finally, remove the cake from the oven, leave to cool and unmould it.
- Serve with the seafood mayonnaise and cut into thick slices and serve well chilled.
*Recipe from the book 'La Hora del Vermut: 150 recetas para saborear' by Toni Monné, of which Bodegas Yzaguirre is a sponsor.
