soup of monkfish and lobster
Cook the lobster 8 minutes in broth with herbs, onion, leek, celery and carrot. Let cool and remove the meat from the shell. Poach the monkfish in the cooking liquid. Chill away. Make a roux and dilute with milk and fish broth until thick sauce. Boil potato and celeriac cubes and drain. Sauté chopped onion.
ingredients - info monkfish fillets lobster mussels onion leek green celery court bouillon white celery carrot
Season and cook the mussels. Select two mussels in the shell for each dinner plate.Fry the bacon. Let it drain and break it into pieces. Heat the sauce and then add all the ingredients together. Bring on temperature and serve in soup plates with celery leaves.

soup of monkfish and lobster

diced celeriac bacon potato cubes butter flour milk fish broth mussel herbs bay leaf salt & pepper
Creative Cooking
Belgian Cuisine

taste and tradition

the fiery passion
Cook the lobster 8 minutes in broth with herbs, onion, leek, celery and carrot. Let cool and remove the meat from the shell. Poach the monkfish in the cooking liquid. Chill away. Make a roux and dilute with milk and fish broth until thick sauce. Boil potato and celeriac cubes and drain. Sauté chopped onion.
ingredients - info monkfish fillets lobster mussels onion leek green celery court bouillon white celery carrot
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Season and cook the mussels. Select two mussels in the shell for each dinner plate.Fry the bacon. Let it drain and break it into pieces. Heat the sauce and then add all the ingredients together. Bring on temperature and serve in soup plates with celery leaves.
Ingredients Directions

soup of monkfish

and lobster

diced celeriac bacon potato cubes butter flour milk fish broth mussel herbs bay leaf salt & pepper
Belgian Cuisine

taste and tradition

Creative Cooking
the fiery passion