Monkfish and mussels with saffron
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5 rates
Preparation : 15 min
Cooking : 45 min
Total time : 1 h Rest : 0 min
Equipment
© Magimix
8 people
25 g of semi-salted butter
1 tbsp of olive oil
1 kg of monkfish
1 red pepper
6 leeks
150 ml of white wine
250 ml of crème fraîche
1 unit of saffron
500 g of mussels
1 pinch of fleur de sel
1 pinch of pepper
1 bunch of parsley
Associated products
RECIPE STEPS
1
In the transparent midday bowl of the Robot, equipped with the 2mm disk, slice the leek whites previously cut in half lengthwise.
Set aside.
- 6 leeks
Robot
2
Place the cocotte on the base of the Cook Expert and melt the butter in a drizzle of olive oil by running the program.
When the butter is melted, sauté the monkfish pieces for 5 minutes, gently stirring with a silicone spatula or a wooden spoon.
Set the monkfish aside on absorbent paper.
- 25 g of semi-salted butter
- 1 tbsp of olive oil
- 1 kg of monkfish
Sauté
15:00 / / 140°C
3
In the juice of the cocotte, sauté the leeks by running the program, the bell pepper cut into brunoise, mix and cover the time of cooking.
- 1 red pepper
- 6 leeks
Simmering
10:00 / / 120°C
4
Deglaze with white wine, add the cream, the dose of Saffron, the mussels and put back the pieces of monkfish.
Gently mix everything together and cover for an additional 20 min. of cooking.
- 150 ml of white wine
- 250 ml of crème fraîche
- 1 unit of saffron
- 500 g of mussels
Simmering
20:00 / / 120°C
5
At the time of plating, sprinkle with freshly chopped flat parsley and serve immediately with a good glass of white wine and a good country bread as an accompaniment (to replace the rice).
- 1 pinch of fleur de sel
- 1 pinch of pepper
- 1 bunch of parsley
