Monkfish Meatballs with Fricandó Sauce and Ratafia Foam
A refined interpretation of classic Mediterranean flavours, combining tender monkfish meatballs, an intense fricandó sauce enriched with mushroom and wine, and a warm foam infused with ratafia. The perfume of orange and the nuttiness of picada elevate every bite.
For the Picada
In a mortar, grind toasted almonds, toasted hazelnuts and roasted garlic into a fine paste.
Set aside for later use.
| 10 g. | toasted almonds |
| 10 g. | toasted hazelnuts |
| 2 | roasted garlic cloves |
For the Fricandó Sauce
Heat olive oil in a large pan.
Add carrots and sauté gently.
Add onion and halved garlic, continue to soften.
Stir in mushroom trimmings and cook briefly.
Add tomato paste and cook to develop flavour.
Pour in the aged wine and evaporate the alcohol.
Add beef stock to cover, season with pepper, and add bouquet garni.
Bring to a boil, skim off impurities, then simmer gently for 2 hours.
Add dried carrereta mushrooms and steep.
Strain through a fine sieve, return to the pan, add picada and reduce until flavour is concentrated.
| 300 g. | onion |
| 300 g. | carrot |
| 1 halved head | garlic |
| 1 | leek |
| 2 tbsp. | tomato paste |
| 100 ml. | aged rancid wine |
| enough to cover | Beef stock (enough to cover) |
| 200 g. | mixed mushrooms |
| 20 g. | dried carrereta mushrooms |
| to taste | Black pepper |
| to taste | Mild olive oil |
| 1 | bouquet garni |
For the Monkfish Meatballs
Finely chop the monkfish tail by hand or with a knife.
Combine with egg, cream, bread soaked and squeezed dry, garlic, brandy and salt.
Fold in panko for texture and cohesion.
Shape into uniform balls.
Lightly dust with flour and fry in oil until golden.
Drain and reserve.
| 1,75 kg. | cleaned monkfish tail |
| 100 g. | free-range egg |
| 30 ml. | cream |
| 90 g. | white sandwich bread |
| 6 g. | garlic (minced) |
| 30 ml. | brandy |
| 10 g. | salt |
| 40 g. | panko |
For the Ratafia Foam
Warm cream with ratafia and orange peel to 65 °C and hold for 10 minutes for infusion.
Remove orange peel, add foam stabilizer, blend and strain.
Fill a siphon with the mixture, charge with two N2O cartridges.
Keep warm in a bain-marie at 60 °C until ready to serve.
| 300 ml. | heavy cream (35% fat) |
| 100 ml | ratafia |
| ½ | orange peel |
| 4 g. | foam stabilizer (proespuma) |
| to taste | fine salt |
| 2 | N2O charges for siphon |
Plating
Gently reheat the monkfish meatballs in a little fricandó sauce.
Place meatballs in a deep plate.
Spoon sauce around and over the meatballs.
Dispense the warm ratafia foam over the top.
Garnish with fresh green oxalis or micro herbs.
Chef’s Tip: Allow the fricandó sauce to rest overnight. The flavours deepen and bind, giving a more harmonious finish.
