Leeks filled with monkfish, and spidercrab in green sauce
Allergens:
Ingredients for 5 portions
Calculate portions
Leek
12.0 ud
Garlic, bulb
1.0 ud
Monkfish
0.5 kg
Spiny spider crab
0.5 kg
Plain flour
0.04 kg
Eggs
1.0 ud
Intense olive oil
0.3 l
Green pepper cream soup
0.75 l
Butter
0.1 kg
Biscayne sauce
0.25 l
Carrots
0.2 kg
Fresh beetroot
0.2 kg
Sterilised milk
0.5 l
Margarine
0.035 kg
Plain flour
0.035 kg
Ground white pepper
0.1 g
Ground nutmeg
0.1 g
Table salt
2.5 g
Onion
0.225 kg
Green pepper
0.225 kg
Olive oil
0.013 l
Plain flour
0.034 kg
Fumet
0.75 l
Table salt
2.5 g
Onion
0.05 kg
Green pepper
0.02 kg
Garlic, bulb
0.1 ud
Tomato
0.02 kg
No. 4 frozen squid
0.01 kg
Squid ink
0.003 kg
White wine
0.005 l
Plain flour
0.004 kg
Fumet
0.1 l
Table salt
0.1 g
Purple onion from Zalla
0.25 kg
Chorizo pepper
3.0 ud
Small golden apple
0.038 kg
Bread
6.25 g
Table salt
0.5 g
Extra virgin olive oil
0.013 l
White stock
0.25 l
Elaboration
Prepare the leeks:
- Clean the leeks and use only the white part. Blanch the leeks so that you can easily remove the leaves and fill them. We will use 6 leaves per person.
To make the filling:
- Clean the monkfish and using the head make a fish fumet. We will use this fumet to make the filling and sauces.
- Cook the monkfish in the fumet. Once cooked, crumble the fish.
Boil the spider crab:
- Place it into salty boiling water if it is already dead. If it is alive, you can place it into room temperature water.
- Then remove it into ice cold water or into the freezer.
- Once it has chilled, remove all the meat, including the legs. Do not take the meat from the gills. Set aside.
- Sauté the vegetables that will be in the filling.
- Mix the monkfish, vegetables and the crab meat and combine it all together with a beshamel sauce made with a roux (70/70 per liter).
- Fill the leeks with this mixture and coat them in eggs and flour.
For the sauce:
- Make a green pepper sauce and emulsify it with butter using a blender.
To decorate:
- Fry some red beetroot chips and carrot juliennes.
- Make a cuttlefish sauce and pour in into a squeeze bottle.
PLATING
- Pour some of green pepper sauce on a plate and place the fried leeks on top.
- Arrange the carrot and red beetroot chips on top of the leeks.
- Drizzle over some cuttlefish sauce.
Observations
- In addition to the green pepper sauce, you can make some Biscayne sauce to decorate the dish.
Nutritional information (1 portion)
Energy
1409.69
kcal
Carbohydrates
79.17
g
Proteins
40.16
g
Lipids
98.64
g
Fiber
22.34
g
Saturates
24.76
g
Monounsaturated fatty acids
54.19
g
Polyunsaturated fatty acids
13.14
g
Cholesterol
188.65
mg
Calcium
694.88
mg
Iron
9.66
mg
Zinc
5.28
mg
Vitamin A
1322.61
ug
Vitamin C
199.83
g
Folic acid
543.65
ug
Salt (Sodium)
961.15
mg
Sugars
54.41
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Needed recipes
- Milk
-
Type of dish
- Juices, milkshakes and beverages
- Beers
- Cocktails
- Sándwich
- Main course
- Salads
- Bread and pastries
- Meats
- Shellfish
- Pizzas, patty
- Dessert
- Legumes
- Ice creams and sorbets
- Pastries
- Breakfasts and brunch
- Soups and creams
- Coffee, chocolate and infusion
- Pasta
- Burguers
- Finger foods
- Birds
- Fish
- Rices
- Vegetables
- Eggs
- Cheeses
- Patty
- liqueur
- Appetizers and canapes
- Cuisine type
- Temperature
- Tratamiento de la leche
- Denominación
- Additional culinary preparation
- Production site
- Curación
- Texture
- Coagulación
-
Maridaje bebida
- Bougogne passetoutgrains
- Cerveza densa
- Cotes de Rousillon
- Creams suaves
- Graves
- Cerveza rubia
- Garnatxa
- Sweet white wine
- Cava brut nature
- Fino
- Cava
- Acid and young white wine
- Cratf beer
- Fresh and young
- Blanco seco de fermentación o crianza en barrica
- Champagne
- Jérez seco
- Beer with body and high graduation
- Maury
- Manzanilla de Jerez
- Sweet liquors
- Orujo de sidra
- Red pale
- Sautemes
- Stout
- Tinto de media crianza
- Manzanilla
- Rosados fuertes
- Fruity white
- Tokay
- Pinot Noir
- Olorosos secos
- Merlot
- Tintos sin crianza
- Mistela
- Tintos viejos y densos
- Barrel-fermented white
- Rosado
- Moscatel
- Tintos reserva
- Blanco ligero
- Tintos golosos
- Sidra
- Young
- Tinto jóven o de corta crianza, afrutado y aromático
- Corporeal beer
- Fortified
- Tinto ligero
- Chardonnay
- Oporto
- Syrah wine
- Food pairing
-
Premios
- Campeón supremo ICA 2015
- Champion of Champios WCA
- Concurso agricola general de París
- Concurso de la Fira de Sant Ermengol de la Seu d’Urgell, en el 2019
- Ganador WCA 2016
- International Cheese Awards 2011
- Medalla de bronce WCA 2009
- Medalla de oro Gourmet Quesos 2019 categ. ahumados
- Medalla de oro Internacional Cheese Awards 2019
- Medalla de oro WCA 2016
- Mejor queso absoluto Salón Gourmet 2015
- Mejor queso de España del concurso oficial del Ministerio Agricultura 2013
- Mejor Queso del Mundo 2017 WCA
- Plata Internatioal Cheese Awards 2011
- Plata WCA 2010
- SuperGold WCA 2013
- Ganador quesos de pasta prensada de oveja
- Cincho de oro "Cheese Awards 2016"
- Fat percentage
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed