Leeks filled with monkfish, and spidercrab in green sauce

120 min
Type of dish: Vegetables, Fish, Shellfish
Temperature: Hot
Seasonal period: January, February, March, April, November, December
Traces of celery
Traces of celery
Traces of nuts
Traces of nuts
Ingredients for 5 portions
Ingredients for portions/units
Leek 12.0 ud
Garlic, bulb 1.0 ud
Eggs 1.0 ud
Carrots 0.2 kg
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 0.05 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
Small golden apple 0.038 kg
Bread 6.25 g
White stock 0.25 l

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:

To decorate:


  • 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.


  • In addition to the green pepper sauce, you can make some Biscayne sauce to decorate the dish.
Nutritional information (1 portion)
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.