Ingredients serve 4

1 kg fish

4 king prawns

8 chives (sticks )

Thyme

Prawn sauce

Himalaya salt and cayenne pepper

20 celery carrots

onion finely chopped

glass of white wine

2 tomatoes chopped

Method

Remove the internal post part of the fish, remove the head and the king prawns peel and clean the tails.

Slice the aubergeines in a very thin slices . put the prawns in a deep frying pan and wrap the fish into the aubergeines, then close it with the spring onions stick.

Roast the heads of the prawns in the oven for 20 minutes at 200/c with celery , onions tomatoes and carrots . Put everything in a pan , add white wine and put water and rice . Then bring it to the boil and Flavour with the thyme . Put the monk fish in the finish with fresh leeks and celery on the top . Put Himalaya salt and cayenne pepper to your taste .

• Uncategorized