Ingredients
4
- 400 g monkfish cheeks
- 20 g Bresc Freshly chopped Spanish garlic
- 1 French loaf
- 100 g butter
- 5 g chives, chopped
- 300 g Bresc Ratatouille
- 15 g Bresc Black Kalamata olive tapenade
- olive oil
- salt and pepper
Used bresc products
Ingredients
Preparation method
Heat the oil and fry the garlic gently in it. Add the monkfish cheeks and fry them briefly. Add the butter and the ratatouille and heat through briefly. Add the olive tapenade and chives. Season with salt and pepper. Serve the garlic bread separately.
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