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?

  1. Preheat the oven to 180ºC.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Finally, remove the cake from the oven, leave to cool and unmould it.
  7. 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.

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