Monkfish fritters with aubergine caponata

Dish

Preparation: 60 mins
Cooking time: 45 mins

Ingredients (serves 4): - 400 g (14 oz) monkfish Batter: - 125 g (4.5 oz) flour - 20 cl (6.7 fl oz) beer - 2 eggs - salt, pepper Caponata : - 1 kg (35 oz) aubergines - 1 stalk of celery - 1 red onion - 1 kg (35 oz) tomatoes - 100 g (3.5 oz) olives - 50 g (1.7 oz) capers - 50 g (1.7 oz) sugar - 50 g (1.7 oz) pine nuts - 20 cl (6.7 fl oz) balsamic vinegar - 20 g (0.7 oz) raisins

Preparation:

Make the batter by mixing all the ingredients together (except the egg whites), leave to rest for 1 hour.

For the caponata:
Dice the aubergines, salt and leave to sweat for 30 minutes,
Meanwhile, sweat the onions and the celery, cook for 10 minutes.
Then, add the pealed and diced tomatoes, olives, capers, sugar and vinegar. Leave to simmer on a low heat for approximately 15 minutes.
Rinse the aubergines, fry, then add to the caponata.

Whisk the egg whites until stiff and blend in with the batter.
Fry the previously battered cubes of monkfish and serve with the caponata.