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. 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

monkfish fillets

lobster

mussels

onion

leek

green celery  -

court bouillon

white celery

carrot

diced celeriac -

bacon

potato cubes

butter

flour

milk

fish broth

mussel herbs

bay leaf

salt & pepper

A Recipe Guide For The Amateur Chef Belgian Cuisine
(5411)

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. 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.

monkfish fillets

lobster

mussels

onion

leek

green celery  -

court bouillon

white celery

carrot

diced celeriac -

bacon

potato cubes

butter

flour

milk

fish broth

mussel herbs

bay leaf

salt & pepper

a recipe guide for the amateur chef Belgian Cuisine