RecipesStew of monkfish and prawns, saffron risotto and cream Alsace
Stew of monkfish and prawns, saffron risotto and cream Alsace
800 G of monkfish fillet
12 Tails of prawns
20 Cl fish stock
80 Cl cream
2 G saffron threads Alsace
240 G Arborio rice
150 G heavy cream - 20 cl of white or vegetable broth
50 G grated parmesan
Vegetables season (carrots, yellow carrots, celery, courgettes)
Butter, Olive oil
1 White onion
Preparation of the recipe
In a saucepan reduce the fish stock almost dry. Add the cream and cook over low heat. Book.
Cut the monkfish fillets and refrigerate.
Shell the shrimp tails.
For the risotto: Finely chop the white onion. Rinse the rice under cold water and drain. Heat the white background.
In a frying pan heat the olive oil. Stir the white onion and sweat without coloration then put the rice and mix well with a wooden spoon until the rice becomes translucent, then add the white background in stages, stirring frequently. Do so until cooked. About 15 minutes. Keep warm.
Finish the saffron sauce by gently heating the pistils in an oil net, infuse and add a little cold water then stir in the fish sauce. Adjust the seasoning and keep warm.
Prepare the vegetables in julienne the retailer. Blanch in salt water and rapidly cooled in ice water. Drain and reheat in a pan with a knob of butter. Do the same with green asparagus.
To cook the pieces of monkfish and prawns in a pan with a little oil and a little butter. Cook for about ten minutes with a slight coloring.
Finish the risotto by incorporating heavy cream and Parmesan, stir and season.
Serve in a soup plate monkfish fillets, cover with sauce, overcome with vegetables and asparagus. Serve with risotto apart.