Monkfish and cep mushroom salad with truffle vinaigrette

For monkfish and mushroom pies:

• Clean the monkfish, and remove the loins, clean them well removing any black parts and cut into pieces of about 250 g each. Season with salt + white pepper, wrap in kitchen film forming well tightened cylinder. Once cold cut them into slices of 0.5 cm.
• Boil the rolls softly in boiling water for 12 minutes and cool.
• For the mushrooms, separate the cap from the stalk and fillet separately, also preserve them separately with oil + butter + garlic. Once preserved drain from the oil and set aside.
• Peel the potatoes and cut them into 3 mm slices and preserve them with the mushroom oil, drain and season with salt and pepper.

Set up:

• Place on the base of a plate the simmered potato + monkfish + a mushroom fillet (stalk) + monkfish and finally, another sautéed mushroom fillet (cap).
• Between the layers season with the truffle vinaigrette.

For the pine nuts and truffle vinaigrette:

• Roasted and chopped pine nuts + chopped truffle + canned truffle water + chives cut into rings + dried parsley + oil from the preserved mushrooms + sherry vinegar + salt.
• For the bouquetiere of fresh vegetables and the vinaigrette.

PLATING UP

• Plate up 3 or 4 monkfish and mushroom pies (depending on size), the bouquetiere vegetable and dress.
• Decorate with the same vinaigrette and the truffle slices.