monk fish with sea lavender and Eastern Scheldt lobster

monk fish with sea lavender and Eastern Scheldt lobster

ingredients - info monkfish fennel leek onion butter salt & pepper cream vegetable stock
First make the fennel puree: chop a fennel into large pieces, leek into rings and onion into wedges. Stew the fennel and the leek for 6 minutes in the microwave oven, covered, without water. It can also be done in the steam oven. Meanwhile, fry the onion in butter. Add the fennel and leeks and let the vegetables simmer for a few minutes. Season with pepper and salt. Then add a little cream and as much vegetable stock. Allow to reduce. Remove from the heat and puree. Now add fresh tarragon leaves (do not let them cook along). Fry the monkfish for a few minutes in olive oil in a pan with some salt and pepper. Put the fish in an oven dish and put it in a preheated oven at 185°C for another 8 to 10 minutes. Keep covered and warm.
tarragon olive oil lobster court bouillon sea lavender egg trout eggs coriander grey shrimps spring onions parsley
You must first cook the lobster fresh in court bouillon. Allow to cool to lukewarm and remove the meat from the shell. Fry the halved tail in clarified butter and put away warm, covered. Sea lavender is easy to prepare: just let it shrink in a hot pan with butter. You can dress it with a poached egg, trout eggs, a sprig of coriander, peeled grey shrimps, chopped spring onions and parsley. If desired, pour the rest of the clarified butter over it.
We are not going to be silly about it. Eastern Scheldt lobster is simply the tastiest lobster. Full stop. I cannot explain or prove why. It's a personal experience and you have to taste it for yourself. The season runs from March to July. Outside this period, Eastern Scheldt lobster may still be offered in restaurants as long as stocks last in their homaria.
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monk fish with sea

lavender and

Eastern Scheldt

lobster

Directions
First make the fennel puree: chop a fennel into large pieces, leek into rings and onion into wedges. Stew the fennel and the leek for 6 minutes in the microwave oven, covered, without water. It can also be done in the steam oven. Meanwhile, fry the onion in butter. Add the fennel and leeks and let the vegetables simmer for a few minutes. Season with pepper and salt. Then add a little cream and as much vegetable stock. Allow to reduce. Remove from the heat and puree. Now add fresh tarragon leaves (do not let them cook along). Fry the monkfish for a few minutes in olive oil in a pan with some salt and pepper. Put the fish in an oven dish and put it in a preheated oven at 185°C for another 8 to 10 minutes. Keep covered and warm.
You must first cook the lobster fresh in court bouillon. Allow to cool to lukewarm and remove the meat from the shell. Fry the halved tail in clarified butter and put away warm, covered. Sea lavender is easy to prepare: just let it shrink in a hot pan with butter. You can dress it with a poached egg, trout eggs, a sprig of coriander, peeled grey shrimps, chopped spring onions and parsley. If desired, pour the rest of the clarified butter over it.
We are not going to be silly about it. Eastern Scheldt lobster is simply the tastiest lobster. Full stop. I cannot explain or prove why. It's a personal experience and you have to taste it for yourself. The season runs from March to July. Outside this period, Eastern Scheldt lobster may still be offered in restaurants as long as stocks last in their homaria.
ingredients - info monkfish fennel leek onion butter salt & pepper cream vegetable stock
Ingredients
tarragon olive oil lobster court bouillon sea lavender egg trout eggs coriander grey shrimps spring onions parsley
Belgian Cuisine

taste and tradition

Creative Cooking
the fiery passion