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.
ingredients - info
monkfish fillets
lobster
mussels
onions
leek
green celery
court bouillon
white celery
carrots
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
taste and tradition
the fiery passion
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.
ingredients - info
monkfish fillets
lobster
mussels
onions
leek
green celery
court bouillon
white celery
carrots
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
taste and tradition
the fiery passion
