Leeks filled with monkfish, and spidercrab in green sauce

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.