Monkfish in clams and prawns sauce (4 personas)
Ingredients:
8 pieces of monkfish
½ kilo of clams
½ kilo of prawns
1 onion
a clove of garlic
two eggs
some flavour
a drop of white wine ( Albariño)
white pepper
one chilli
sweet pepper
a stock cube
some salt
parsley

The receipe- making process

Season the monkfish and batter it.Fry it in a saucepan wide enough so as the ingredients don´t pile up.

Boil the clams and the prawns putting aside the sauce

Put the chopped onion , de clove of garlic, the parsley and the chill in a few oil in a few oil. After having this well tossened, add the white wine and the stuck cube. Make sure the fish is well done.

When the wine is boiled away, add the sweet pepper and two spoonful of flavour.Toss everything well as if a bechamel sauce was being prepared. Add the water where the seafood has been steamed.Boil the monkfish once and taste if it is has enough salt.
Make sure the fish is well done in this sauce and then pour the sauce over the monkfish the clams and the prawns. Make sure the flavours are mixed and then serve it.

Plate given by Café A´Gurita( Obre )

Tiramisú

Ingredients:
100 gr of cheese Mascarpone
100 gr of sugar
4 egg yolks
3 egg whites
sponge cakes
coffe with a drop of liquor ( Tía María)
Powdered cacao
500 gr of whipped cream

The receipe maknig process.

Beat the cheese with the sugar until the mixture is joined Add the beaten stiff egg whites and the whipped cream.

Put the sponge cakes soaked in the coffee with liquor in the tin. Pour the cream that has been prepared over the sponge cakes. Sprinkle it with cacao .Then add another coating of sponge cakes, cream and cacao

Make sure the cake stands during some hours in the fridge before being served

Plate given by Café A´Gurita( Obre )