Total time 20 min
- Olive oil
- Sweet paprika
- Monk fish
Pour some extra virgin olive oil into a pan and fry the fish-bones to release the juices.
Cover fillets with paprika, salt and extra virgin olive oil.
Add fillets to the pan, cover and leave it all to simmer for 20 minutes.
Take out the fillets, slice and add a splash of olive oil on top. For the mayonnaise:
Break an egg into a blender, add a splash of vinegar, salt and plenty of olive oil.
Lower the beater arm to the bottom and blend without lifting it until the mixture emulsifies.
When it starts to emulsify, gently move the blender up and down.
Set aside the mayonnaise in the fridge while you prepare the monkfish.