Rape en Salsa Americana con Gambas • Monkfish in American sauce with Prawns

This is another of my family's signature dish, also well known in the north of Spain. We reserve it to special occasions, Christmas festivities and so. What I can say about it's that, the sauce was a genius invention created in the spur of the moment, and with not many ingredients at hand, by a French chef, half way of the 1900's, and as a way of quickly showcasing the lobster. So he prepared the sauce quickly and then, cut the lobster and cooked in the sauce, giving us this beauty. Well, in the late 1980s, great chefs in Spain as Arzak, they started to use the Txangurro or Necora (a big crab) and the monk fish (faux lobster) to make this dish in their restaurants and that's how we cook it back home. It can be served also with white aromatic rice, and it is an amazing nourishing dish for all the family