Recipe POT AU FEU MONKFISH AND SHRIMP

To prepare this dish

Ingredient list

Preparation of fish stock and vegetables

8 new season’s carrots
1 leeks
1 tomate
4 new season’s turnips
1 pod garlic
1/4 chou frisé
75 cl fish stock
6 pomme de terre
20 cl Light Cream

Preparation of the burbot

50 g Unsalted Gourmet Butter
1 queues de lotte
salt and pepper
cumin seeds
1 tbsp finely chopped parsley
6 peeled prawns

Elle & Vire products used

Light Cream

Unsalted Gourmet Butter

Necessary ustensils

Saucepan

Frying pan

Casserole dish

Robot mixeur

The recipe,
step by step

1. 1

   Preparation of fish stock and vegetables

   Wash the carrots, turnips, and leeks. Cut the leek into chunks, the tomato into pieces and the turnips in 2. Chop the garlic. Cut the cabbage into pieces and rinse.

   Pour the fish stock into a casserole with the tomato and garlic. Add the carrots, leek, turnips, and cabbage. Simmer until the vegetables are cooked and crunchy (about 10 min). After cooking, drain and set aside the vegetables, keeping the stock.

   Peel the potatoes and steam for 6 min.

   Cut the smoke in half and reduce the first half for 5 min over high heat. Add the cream, mix and continue cooking for 5 min. Mix and place in a saucer.

2. 2

   Preparation of the burbot

   Heat the butter in a skillet to obtain a hazelnut butter.

   Then arrange the monkfish, cut into medallions. Cook for 1 min on each side, remove from the heat and sauté the shrimp. Place the monkfish pieces back in the skillet, season with salt and pepper and add the cumin and chopped parsley. Cook over low heat for 1 min.

3. 3

   Assembly

   Heat the other half of the fish stock. Add the vegetables and cook for 2 min.
   Serve the vegetables and fish in a dish with the cream sauce.