Monkfish with Prawns in American Sauce in a Food Processor
restaurant 4 portions
schedule 55 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_alt600 g. of monkfish
- task_alt16 medium prawns (or large shrimp)
- task_alt200 g. water
- task_alt100 g. dry white wine
- task_alt100 g. leek
- task_alt80 g. extra virgin olive oil
- task_alt50 g. brandy
- task_alt20 g. cornstarch
- task_alt100 g. tomato sauce
- task_alt1 tsp. sweet paprika
- task_alt1 tsp. of salt
- task_alt2 pinches of white pepper
- task_alt2 sprigs of chives
step by step recipe
- We peel the 16 medium prawns (or large shrimp), and set aside the bodies.
- Put the shells and 16 heads of the prawns, the monkfish bones, 200 g of water, 100 g of dry white wine in the jug, and program speed 4, 100°C, 10 minutes. Strain the fumet through a fine-mesh strainer and set aside.
- Wash the jug and lid well, put 100 g of cleaned leek (only the white part) cut into four pieces, 80 g of olive oil and chop at speed 5 for 4 seconds. Sauté at speed 2, 120°C, for 8 minutes.
- Add 50 g of brandy and evaporate it at speed 2, 120°C, for 2 minutes.
- Add the reserved fumet, 20 g of cornstarch, 100 g of tomato sauce, 1 teaspoon of paprika, a pinch of salt and program speed 2, 120°C, 25 minutes. Wait a few minutes for the temperature to drop a bit and blend at speed 7 for 1 minute.
- Place the whisk attachment, season the monkfish cubes and prawns with salt and pepper and put them in the jug, program speed 1, 100°C, reverse rotation, 5 minutes. Check the fish and if necessary, cook for a few more minutes.
Ingredients
- Serve the monkfish with prawns hot, accompanied by the sauce and decorated with chive sprigs.
