I developed this "pintxo" or tapa (little dish) with three of my favorite products: monkfish, pimientos de Padrón, and quail eggs on top of a piece of rustic bread. I call this pintxo "eguzki" because in Basque it means sun, and the egg looks like a sun.
Ingredients:
6 monkfish medallions
6 Padrón peppers
6 quail eggs
Maldon salt
Dust the monkfish medallions with flour and pan fry, remove from the pan and add a few pieces of Maldon crystal salt. Poke the peppers with a fork and put them in a pan with about half an inch of olive oil and fry the peppers on a low heat until done on all sides. Remove from the pan add salt. Remove the oil from the pan, leaving a little bit. Add the quail eggs to the pan, carefully since they are very fragile. When the eggs are done to your liking, remove from the pan and add maldon salt.
To assemble:
Start with one slice of bread, then add the monkfish on top, then the pepper, and finally the quail egg.
Ingredients:
6 monkfish medallions
6 Padrón peppers
6 quail eggs
Maldon salt
Dust the monkfish medallions with flour and pan fry, remove from the pan and add a few pieces of Maldon crystal salt. Poke the peppers with a fork and put them in a pan with about half an inch of olive oil and fry the peppers on a low heat until done on all sides. Remove from the pan add salt. Remove the oil from the pan, leaving a little bit. Add the quail eggs to the pan, carefully since they are very fragile. When the eggs are done to your liking, remove from the pan and add maldon salt.
To assemble:
Start with one slice of bread, then add the monkfish on top, then the pepper, and finally the quail egg.
Looks delicious and original! I'm going to try it.
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