Monkfish and Crayfish Carpaccio with Virgin Olive Oil and Spring Vinaigrette


  • 1 monkfish fillet
  • 6 peeled crayfish
  • 6 spoonfuls of extra virgin olive oil
  • 100 gr. of goose barnacles
  • 50 gr. of peeled broad beans
  • ½ red pepper
  • 1 spoonful of Modena vinegar
  • Maldon salt


Cut the monkfish open, book-style, fill it with the crayfish tails and roll it tightly in aluminium foil. Cool for approximately 5 hours at low temperature.

With the previously cooked and peeled goose barnacles, prepare the vinaigrette as follows: Pour the virgin olive oil and the Modena vinegar and beat well.

Then add the goose barnacles finely chopped, the broad beans and the diced red pepper.

Finish and presentation

Place some slices of the monkfish dish on the bottom of the plate, dress with the virgin olive oil, a little Maldon salt and a few drops of Modena vinegar.

Place the vinaigrette in a small container on one side of the plate.

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