Monkfish with Shrimp Sauce in a Kitchen Robot
restaurant 4 portions
schedule 01 h 20 min
Cooking details
This recipe has been tested in a Newlux 3L Blade Kitchen Robot. Remember that you can adjust the quantities, times and ingredients to your liking.
Products with which it can be cooked
Ingredients
- task_alt 8 small monkfish tails
- task_alt200 g peeled shrimp
- task_alt1 tbsp. paprika
- task_alt1 tbsp. olive oil
- task_alt2 large potatoes
- task_altSalt
- task_altPepper
step by step recipe
- Season the monkfish tails with salt and pepper
- Mix the paprika with the oil and coat the monkfish tails well.
- Wrap the tails tightly with plastic wrap.
- Place in the steamer tray, put some small shrimp on the sides for garnish when plating.
- In the steamer basket, place the seasoned potatoes, leaving some gaps for the steam to pass through. We reserve.
- Shrimp sauce:
- Place the blades in the jar.
- Put the onion, garlic, and oil in the jar and program for 4 sec. at speed 4.
- Scrape down the sides towards the blades, and sauté for 8 min. at 120 degrees, speed 1. 1.
- Add the cognac and peeled shrimp, and program for 2 min. at 120 degrees, reverse rotation, speed 1 (with the steam outlet open to facilitate alcohol evaporation).
- Add the tomato, pepper, and paprika, and program for 8 min. at 120 degrees, speed 1, reverse rotation.
- Add the fish stock and parsley, place the steamer in position and program for 25 min. at 120 degrees, speed 3.
- When finished, carefully turn the monkfish over, being careful not to burn yourself, and program for another 5 min. at 120 degrees, speed 3.
- Unwrap the fish and place it on a serving dish along with the potatoes.
- Blend the sauce for 20 sec. at speed 10, then reduce for 5 min. at 120 degrees, speed 1 with the steam outlet open. Pour the sauce over the fish and serve hot, sprinkled with parsley.
Ingredients
- We can shape the potato slices before cooking them, using a cookie cutter.
