Monkfish with Spider Crab & Light Alioli Recipe

Ingredients

• 6 tbsp olive oil for frying
• 1 medium onion, finely diced
• 1 medium leek, finely diced
• 2 medium tomatoes, juiced in a blender
• 1½ fl oz (40 ml) brandy
• 1½ fl oz (40 ml) dry sherry
• 7 oz (200 g) crab meat (preferably spider crab)
• 7 oz (200 g) portions of monkfish

• 2 cloves of garlic, peeled
• 3½ fl oz (100 ml) olive oil
• 1¼ fl oz (35 ml) milk
• 1 tbsp parsley

1. Heat about 3 tbsp of the olive oil in a large saucepan and gently sauté the onion, leek and tomatoes over a low heat for 10 minutes. Add the brandy, carefully set fire to the mix, and once the flame has gone out, add the sherry. Stir and leave for 20 minutes.
2. Add the crab meat, and cook for another 5 minutes.
3. Make the alioli by using a liquidiser to blend the garlic in the oil, and adding the milk very slowly. Finish off by adding the parsley.
4. Fry the monkfish in a dash of olive oil until golden on the outside and still juicy on the inside.
5. Arrange a spoonful of the crab meat and vegetable mixture on the plate, add a line of alioli, and place the monkfish on top.