soup of monkfish and lobster
Cook the lobster 8 minutes in broth with herbs, onion, leek, celery and carrot. Let cool and remove the meat from the shell. Poach the monkfish in the cooking liquid. Chill away. Make a roux (butter and flour) and dilute with milk and fish stock until thick sauce. Boil potato and celeriac cubes and drain. Sauté chopped onion.
Season and cook the mussels. Select two mussels in the shell for each dinner plate. Fry the bacon. Let it drain and break it into pieces. Heat the sauce and then add all the ingredients together. Bring on temperature and serve in soup plates with celery leaves.
ingredients - info

soup of monkfish and lobster

celeriac bacon potato cubes butter plain flour milk fish stock mussel herbs bay leaf salt & pepper
Nederlands - français
monkfish fillets lobster mussels onions leek green celery court bouillon white celery carrots
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Belgian Cuisine and more creative cooking
Cook the lobster 8 minutes in broth with herbs, onion, leek, celery and carrot. Let cool and remove the meat from the shell. Poach the monkfish in the cooking liquid. Chill away. Make a roux (butter and flour) and dilute with milk and fish stock until thick sauce. Boil potato and celeriac cubes and drain. Sauté chopped onion.
Season and cook the mussels. Select two mussels in the shell for each dinner plate. Fry the bacon. Let it drain and break it into pieces. Heat the sauce and then add all the ingredients together. Bring on temperature and serve in soup plates with celery leaves.

soup of monkfish

and lobster

celeriac bacon potato cubes butter plain flour milk fish stock mussel herbs bay leaf salt & pepper
monkfish fillets lobster mussels onions leek green celery court bouillon white celery carrots
Ingredient quantities are only listed when absolutely necessary. Making the right choices when following a recipe, with your fiery passion for cooking, that's creative cooking !
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Nederlands
français
Belgian Cuisine and more creative cooking DIRECTIONS INGREDIENTS