Recipe of grilled monkfish with Norway lobster and cream
Delicious shellfish to savor in your cream, well accompanied on the table by our Anayón Macabeo with which this dish pairs perfectly.
Javier Milán Lopera
Javier Milán came to Zaragoza to fulfil his military service and he stayed because of love. He got a job in the kitchen of the restaurant Pantxika Orio, specializing in Basque cooking, and that was his school. Being a lively person he thought that he was capable, after all of his years of experience, of opening his own place, and he converted the restaurant La Carambola into the
restaurant La Nueva Karambola. From the outset he has supported a traditional cooking that utilizes high quality products which he treats with care and respect in order to maximize flavors.
The recipe Grilled monkfish with Norway lobster and cream as well as the Chef bio is an extract of the Golden Book of the Aragonese Cuisine first edition, an International Gourmand World Cookbook Award as the best book in Spanish in the “Local Cuisine” category.