El Olivo Restaurante

General Gallegos, 1-28036 MADRID

Tel: (91) 359 15 35/03 52

The olive theme pervades this elegant and spacious restaurant.  The façade and interior walls are painted pastel green and a laden trolley displays Spain’s best olive oils.

Monk-fish medallions “El Olivo”

1 ½ lb. Monk-fish

* 2lb. Ripe tomatoes

* 2 onions

*3 shallots

* 3 garlic cloves

* thyme

* 1 cup virgin olive oil

*salt

*black pepper.

Sauce:

1 onion

*3 oz. olive oil

*1/2 lb. Pitted black olives

* 1 cup fish fumet

* 4 ox. Liquid cream

* salt and black pepper.

• Prepare a tomato compote: melt 2 onions and the shallots, chopped, in olive oil.  Sauté gently with the tomatoes, peeled, seeded and chopped, the sliced garlic cloves and thyme, until water evaporates.  Add sugar if needed.

• Prepare a black olive sauce: melt the chopped onion in olive oil, add the black olives, salt-pepper.  Simmer with the fish fumet and reduce with cream.  Strain in a fine strainer.  In a mixer emulsify with drops of olive oil.

• Slice monk-fish into medallions. 

• Sauté the medallions in olive oil.

• Place medallions on a plate over a bed of tomato compote and surround with the black olive sauce. 

• Sprinkle with parsley.

Information Source:  Great Chefs and Olive Oils From Spain. 
Provided by the Commercial Office of Spain - 405 Lexington Avenue NYC
Sponsored by ICEX (Institutio Español de Comercio Exterior)