Mushroom Small Sandwiches with Monkfish, Prawns and Mussels Veloute

Kooking
Mushroom Small Sandwiches with Monkfish, Prawns and Mussels Veloute
1
11
80

Description

The wonderful part about Mushroom Small Sandwiches with Monkfish, Prawns and Mussels Veloute is that it is versatile and hearty. It is a wonderful base for any dish and the texture adds so much to a meal. This recipe for Mushroom Small Sandwiches with Monkfish, Prawns and Mussels Veloute is rich and flavorful. If you are searching for a fish dish that is creamy, packed with nutrients and has a hearty flavor, then try this meal. We hope you and your loved ones enjoy it as much as we do.

Ingredients

10 mushrooms
20 prawns (can be frozen)
10 mussels
1 shallots
1/2 head monkfish
1 bay leaf
3 anchovies
1 tablespoon flour
pepper
extra-virgin olive oil
10 asparagus tips (to garnish)

Directions

1Begin by developing a fish broth with half a head of rape, the head of shrimps and mussels.
2Boil the monkfish and prawns heads covered by water with the shallot and a bay leaf for half an hour.
3Take the monkfish head out, put it aside and add the mussels to the same water.
4Let them open and take them out.
5The strained broth will be used for the veloute.
6Can use the rest of it for a soup or as a base for a rice dish or noodle paella.
7Pull out the meat from the fish head and the mussels from the shells.
8Put them aside and dice the shallot.
9Add the peeled prawns tails and the monkfish flesh.
10Shred the anchovies that will add a touch of salt and a pinch of pepper.
11Add a tablespoon of flour and stir to incorporate.
12Gradually add broth to make a smooth paste.
13Add the mussels and remove them from heat.
14Clean the mushrooms and remove the foot.
15In a frying pan, saute them until they are well done.
16Remove them and fill it with the veloute.
17Saute the asparagus tips and use them to garnish.
Discover more recipes from Kooking