Grilled monkfish over cider toffee and cockle couscous

Serves 4:

• 1 x 2 kg. monkfish tail.
• Oil

For the toffee:

• 1/2 bottle of cider
• 20 gr. poached onion
• 10 g honey
• 10 gr. salt
• 40 gr. dark stock

For the couscous

• 25 g couscous
• 100 gr. of baby squid
• 1 medium potato
• 1 bunch of chives
• Fried spinach leaves

Remove the central bone of the monkfish and cut the loins into eight pieces. Grill or fry in a frying pan and finish in the oven (180º).

Cider toffee:
Put the cider, onion, honey, salt and dark stock in a saucepan. Reduce by half and pass through a sieve.

Couscous:
Heat a litre of water and put the couscous in it for five minutes. Then cool in cold water and drain.
Finely chop the potato into small squares and fry until golden brown.
Clean the baby squid and chop only the body into small cubes and fry for a few minutes in the frying pan.
Combine all the ingredients and add the chopped chives.

Presentation: Place the couscous in a line at one end of the plate. In the centre of the plate, pour a little cider toffee and place the monkfish on top. Garnish with the fried spinach.