Shrimp bouillon
Instructions
Wash the monkfish fillets, Pat dry and place in a meat mincer (with holes).
Peel leeks, celery, shallots and tomato and mince finely.
Cut in half the garlic and remove the green heart.
Place the fish, chopped vegetables and garlic in a saucepan, mix in chopped bay leaf, crushed juniper berries, thyme, clove, salt and egg whites slightly fitted.
Add the ice cubes and the cold shrimp fish stock, stirring with a whisk.
Bring to a boil on high heat, stirring constantly with a wooden spoon so that the egg whites do not stick to bottom of pan.
Then lower the heat and continue cooking for 50 minutes, stirring every now and then, and then pass the broth through a sieve and add salt.
Clean the asparagus, wash and heat for 2-3 minutes in a pot with boiling salted water, then drain them and cool them under running water.
Add the beef broth and asparagus shrimp tails, heat and serve.
Ingredients and dosing for 4 persons
- 250 g of fillet of monkfish (angler fish)
- 50 g of leeks
- 1/2 celery
- 1 tomato
- 2 shallots
- 1/2 leaf laurel
- 1 clove of garlic
- 1 clove
- 3 berries juniper (berries, crushed)
- 1 sprig of thyme
- Salt
- 3 egg whites
- 4 ice cubes
- 60 cl of prawn fumet
- 12 fresh green asparagus
- 12 boiled shrimp tails