Scallions filled with cod, monkfish and crab
Spring onions 12.0 ud
Cod loin 0.2 kg
Monkfish tail 0.2 kg
For the scallions:
- Clean the scallions by removing the root and part of the green.
- Boil until the layers separate from each other easily.
- Cool and drain.
- Separate the different layers of the scallions without making any cuts.
- Set aside.
For the sauces:
For the filling 1:
- Prepare the cod pil–pil style and set aside the cod and the sauce separately.
- Crumble the cod and mix with the pil–pil sauce.
- Fill half the scallions with the cod.
For the filling 2:
- Cut the monkfish into brunoise.
- Peel and chop the garlic into brunoise.
- Boil the spider crab, cool and crumble.
- Sauté the monkfish in hot oil with the garlic cut into brunoise.
- Add the crumbled spider crab, stir everything together and bind with a 100g fish velouté enriched with yolk.
- Cool covered with film and set aside
- Fill the other half of the scallions.
- Heat the sauces separately.
- Batter the scallions, fry and set aside on absorbent paper to remove excess oil.
- Add the two sauces to the base of the dish and place the scallion filled with monkfish on top of the green pepper cream and the scallion filled with cod on top of the biscayne sauce.
- Sprinkle with parsley.
Nutritional information (1 portion)
Fiber 29.23 g
Saturates 9.68 g
Monounsaturated fatty acids 31.39 g
Polyunsaturated fatty acids 9.19 g
Cholesterol 287.26 mg
Calcium 1044.13 mg
Iron 17.49 mg
Zinc 8.63 mg
Vitamin A 902.18 ug
Vitamin C 319.9 g
Folic acid 740.88 ug
Salt (Sodium) 612.51 mg
Sugars 60.5 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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