400g of loin of monkfish 2 aubergines 2 onions 1 green pepper 1 red pepper 2 tomatoes 1 courgette 1 leek 1 bay leaf 3 cloves of garlic 4 chicory leaves 4 lollo rosa leaves 4 endive leaves 12 rocket leaves 4 green asparagus shoots Salt and olive oil 300g of semi-cured Mahon-Menorca cheese 300g of cured Mahon-Menorca cheese ? of a litre of cream

Make a Mediterranean vegetable sauce with the onions, green pepper, red pepper, courgettes, aubergines and tomato by finely dicing the vegetables and frying them in oil with chopped garlic. Semi-peel two aubergines by peeling away strips from the top to the bottom, leaving alternate strips of skin. Cut the aubergines into half-centimetre-thick slices and salt them. Cut the monkfish very finely, keeping the same diameter as the aubergines. Flour and fry the aubergine and monkfish. Put a slice of aubergine on a baking tray. Put some vegetable sauce on top, followed by a slice of monkfish, a slice of cheese, another piece of aubergine etc. to make a sandwich. The final layer of cheese should be gratinated in the oven at 190ºC.

Place two aubergine mille feuilles on a plate. Garnish with a bouquet of salad leaves dressed with salt and virgin olive oil.