Rap in Allagostat Style Monkfish Presented as if It Were Lobster

Preparation

1. Boil the peas or green beans cut into small pieces in a pot with water and a pinch of salt. Cook for 5-7 minutes until tender but not overcooked. Drain and set aside until completely cooled. Alternatively, you can use chopped lettuce or escarole leaves.
2. Prepare a cocktail sauce by placing a whole egg into the immersion blender cup. Add enough oil, approximately 250 ml, depending on the desired amount of sauce.
3. Position the immersion blender touching the bottom of the cup and turn it on without moving it until the egg and oil are fully emulsified.
4. Season to taste with salt and pepper while continuing to mix with the immersion blender to ensure an even distribution of ingredients.
5. Add to the container tablespoons of ketchup (or tomato sauce), mustard, plain yogurt, a bit of sweet paprika, and a splash of brandy and lemon juice. Mix well and set aside.
6. Tie the two monkfish fillets with a cotton kitchen string, ensuring they are securely fastened to prevent them from falling apart during cooking.
7. Season the fillets with salt and pepper and brush them with a generous splash of lemon juice to enhance the flavor.
8. Coat the monkfish with sweet paprika, ensuring an even layer for an appealing taste and color.
9. Transfer the monkfish tail to a baking tray and add milk and small pieces of butter around and on top of the fish to keep it juicy during cooking.
10. Bake the monkfish in a preheated oven at 200ºC for 5 minutes on each side, for a total of 10-11 minutes until it is cooked but still juicy.
11. Remove the fish from the oven and let it drain on a rack until completely cold, which could take about 20 minutes.
12. Once the monkfish is cold, carefully remove the string and sprinkle a bit of sweet paprika on top using a sieve to ensure an even distribution.
13. Cut the monkfish into slices about one and a half fingers thick to facilitate serving.
14. Place the monkfish in the center of a platter with the slices overlapping each other, creating an attractive presentation.
15. With a portion of the cocktail sauce, make a stripe along the central axis of the monkfish tail, leaving part of the fish visible. Put the rest of the sauce in a sauceboat to serve according to each diner's preference.
16. Place the boiled peas around the monkfish on the tray, creating a contrast of color and flavor.
17. Let it rest in the refrigerator for a minimum of 1 hour to allow the flavors to meld properly and to cool adequately.