The onion, almond, and monkfish soup by Carme Ruscalleda is a gentle and aromatic dish, where caramelized Figueres onions blend with the velvety touch of extra virgin olive oil and Port wine.
Monkfish 'alla lobster' combines the smooth texture of cooked monkfish tail with a generous layer of butter and a smoky touch of paprika, evoking the sophisticated taste of lobster.
A succulent monkfish glazed with Forki blue cheese, gently cooked with onion and leek until achieving a tender texture and intense flavor.
Succulent rap with tender tails, accompanied by sweet peas and potatoes, all bathed in a creamy Forki almond sauce.
Delicate monkfish medallion floured and sautéed with butter, offering a succulent texture and a smooth, buttery taste.
The Catalan Table
