Mushroom Small Sandwiches With Monkfish, Prawns And Mussels Veloute

1. 1

   Begin by developing a fish broth with half a head of rape, the head of shrimps and mussels.

2. 2

   Boil the monkfish and prawns heads covered by water with the shallot and a bay leaf for half an hour.

3. 3

   Take the monkfish head out, put it aside and add the mussels to the same water.

4. 4

   Let them open and take them out.

5. 5

   The strained broth will be used for the veloute.

6. 6

   Can use the rest of it for a soup or as a base for a rice dish or noodle paella.

7. 7

   Pull out the meat from the fish head and the mussels from the shells.

8. 8

   Put them aside and dice the shallot.

9. 9

   Add the peeled prawns tails and the monkfish flesh.

10. 10

    Shred the anchovies that will add a touch of salt and a pinch of pepper.

11. 11

    Add a tablespoon of flour and stir to incorporate.

12. 12

    Gradually add broth to make a smooth paste.

13. 13

    Add the mussels and remove them from heat.

14. 14

    Clean the mushrooms and remove the foot.

15. 15

    In a frying pan, saute them until they are well done.

16. 16

    Remove them and fill it with the veloute.

17. 17

    Saute the asparagus tips and use them to garnish.

* Per serving · 4 servings · Values may vary.

No additional tips available.