Paprika-cured monkfish with avocado, date and tomato
by Angel Zapata Martin

Ingredients

Fish & Shellfish

  • 2.5kg monkfish, in one piece

Alcohol

  • 150g of fino sherry

Store Cupboard

  • 250g of sugar
  • 500g of table salt
  • 400g of sugar
  • 1 sprig of rosemary
  • salt
  • pepper

Spices & Dried Herbs

  • 125g of paprika
  • 30g of ginger, sliced
  • 1 tbsp of peppercorns
  • 8g of ginger, grated
  • paprika

Fruit & Vegetables

  • 300g of tomatoes
  • 350g of avocado, (weight with stone)
  • 1 garlic clove, peeled with central germ removed
  • 3 limes, juiced
  • 85g of dates, (weight with stones)
  • 25ml of lime juice
  • 25ml of lemon juice

Beverages

  • 400ml of water
  • orange juice

Salad & Fresh Herbs

  • 1/4 bunch of coriander
  • chives
  • micro coriander shoots

Oils & Vinegars

  • 65ml of olive oil, preferably Arbequina
  • 150ml of olive oil, preferably Arbequina