Poached monkfish, stewed tomatoes, 9 Luppoli Belgian Blanche and sea urchins

Recipe ingredients:

(for 4 people)

400 g of monkfish cut into 4 pieces
8 thin slices of eggplant cooked in a pan
300 g of S. Marzano tomatoes
50 g of extra virgin olive oil
15 g of sea urchins
9 Luppoli Belgian Blanche
A lime
A fresh onion
A garlic clove
Basil and oregano to taste
40 g of toasted bread into cubes

Preparation:

Gild quickly in a pan pieces of monkfish and let them dry on paper towels
Season with salt and pepper
Wrap  them in the eggplant slices
Move them to a baking tray with parchment paper
In a small pan wilt the onion leave cut into julienne strips and the whole garlic
Combine the peeled tomatoes, salt, pepper and cook for a few minutes over high heat, remove the garlic
Blend, sieve with tight mesh, keep warm
Clean sea urchins
In a bowl, whip the sea urchins with 9 Luppoli Belgian Blanche and a little olive oil, put in the fridge
Finish cooking in the oven the 4 slices of monkfish wrapped in eggplant

Presentation:

Lay the sauce in 4 bowls
Place the hot monkfish pieces
Arrange on top of the emulsion of chilled sea urchinsnd 9 Luppoli Belgian Blanche foam
Finish with toasted bread cubes and oregano leaves