Ingredients (serves 4)
•1 medium trout
•heads of gambas
•1 clove garlic
•3 tablespoon extra virgin olive oil
•4 medium potatoes
•salt and parsley
Peel and thickly slice potatoes and place in steamer. Steam for 5 minutes.
Slice trout end to end, clean out and open flat, without removing bones. Heat fish pan/griddle/hotplate till smoking hot, add small amount of extra virgin olive oil (oil spray covers best). Sprinkle salt over trout and place on hotplate, skin up. Keep on heat for 3 minutes. Turn trout over. While skin side is cooking, remove bones. After 3 minutes, turn over once more for 1 minute. Turn off heat and remove trout from pan. Keep warm.
Turn heat back up to maximum and heat griddle till smoking hot. Spray pan with extra virgin olive oil and add lightly salted chunks of monkfish. Griddle monkfish chunks for 2 minutes turning till lightly braised and sizzling hot.
Break trout into chunks with fingers and plate up, forming mounds with the trout and monkfish. Serve with salsa rosa (recipe below) and steamed potatoes sprinkled with olive oil and paprika.
"Salsa Rosa" seafood sauce:
Place the heads and discarded parts of gamba prawns (used in this recipe), in 100ml of fish stock and boil for five minutes. Put gamba stock through food mill. Lightly sauté chopped onion in a small pan/saucepan on low heat. Add a little flour and stir. Gradually add the gamba stock to pan, stirring constantly till the sauce thickens to desired consistency.