For monkfish fillet:

4 monkfish fillets

4 prawns clean head off

1/2 liter fish stock

1 coffee cup sugar

½ coffee cup cider vinegar

½ coffee cup tomato ketchup

½ coffee cup soy sauce

Salt and pepper

For sauté rocket:

2 bunch rockets (only leafs)

2 soup spoons olive oil

1 chopped garlic glove

Salt and pepper

For smoked aubergine:

1 medium aubergine

1/4 tea cup olive oil

½ chopped tomato with out seeds

20 grams parmesan cheese

½ chopped garlic glove

1 soup spoon roasted pine nuts

4 soup spoons fresh cream

Method:

Prepare ahead the aubergine. Cook it direct on fire until became soft.

When you feel that is cooked and soft, remove the skin and chopped very well.

Leave to cool and mixed with the rest of all the other ingredients.

Keep in fridge until use.

Boil the fish stock in medium casserole.

Add the fish fillets; reduce fire and leave to cook for about 25 minutes.

When the fish is ready empty all the stock from the casserole. Add the sugar, ketchup, cider vinegar, soy sauce, salt and pepper.

Slowly cooked until the sauce set and became like honey.

Season the prawns and cook them in small pan with some olive oil.

Remove from pan and keep them warm.

In the same pan gently sauté the garlic and add the rocket leafs. Season with salt and pepper.

Serve the monkfish on top of rocket, drizzled with sauce and add the fried prawn on top.

Accompanied with a shot glass filled with smoked aubergine salad, covered with a spoon full of fresh cream.