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Monkfish pastry with asparagus sauce

Atún con salsa de tomate a las hierbas


  • A sheet of puff pastry
  • Monkfish tail
  • Dry white wine
  • Butter
  • 1 bunch asparagus
  • Flour
  • Fish broth
  • Cream
  • Salt and pepper


Cut the two loins of the tail of the monkfish into slices.

Place in a baking dish, season, put bits of butter on top and water it with a splash of white wine.

Bake in the oven, preheated to 180 degrees, between 8 and 10 minutes. Cut the pastry sheet into rectangles and bake them in the oven until browned.

Once ready, open lengthwise and fill them with the monkfish, served with a few drops of juice left in the oven tray. To make the sauce, saute the asparagus with a little butter, add flour to thicken, and then fish broth. When the asparagus are soft, grind in a blender. Strain it and return to heat, season and add the cream. Let the cream boil 2 minutes. Before serving, heat the filled pastries in the oven or microwave few seconds. Cover the bottom of the plate with asparagus sauce, place the pastry on top and garnish with sprigs of chives.