Monkfish salad with prawns, nuts and tetilla cheese cream

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Speciality: Monkfish salad with prawns, nuts and tetilla cheese cream

Prepare a tetilla cheese cream and a reduction of Modena vinegar. Confit the monkfish and prawns in oil with a clove of garlic. The monkfish and prawns are plated up with seasonal shoots, cherry tomatoes, nuts and ‘tetilla’ cream. The olive oil and the reduction of Modena vinegar are poured on top.

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Speciality: Monkfish salad with prawns, nuts and tetilla cheese cream

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