01604 705666

Pidy Gourmet Bouchée with seafood

  • 6 Pidy Gourmet Bouchées, refreshed at 170 °C for 6 minutes
  • 1 kg mussels
  • 6 prawns
  • 300 gr peeled shrimps
  • 250 gr mushrooms
  • 400 gr monkfish fillet
  • 200 gr small queen scallops
  • 1/2 l fish stock
  • 1/4 l cream
  • 1/4 lemon
  • some onion and celery for the mussels
  • 1/2 glass white wine
  • salt and pepper
  • cayenne pepper
  • 60 gr butter
  • 60 gr flour
  • Heat up the fish stock and poach the cubes of monkfish fillet in it
  • When it is almost done, add the queen scallops
  • Thinly slice the mushrooms and cook them with the lemon, water, salt and pepper until done
  • Rinse the mussels and cook them with the chopped onion, celery, salt and pepper
  • Take the monkfish out of the stock. Strain the mussel juice, add to the fish stock and reduce
  • Add some mushroom juice to taste
  • Add the cream and thicken with roux, made from butter and flour
  • Briefly cook the prawns in water with cayenne pepper and salt
  • Add the shrimps, drained mushrooms, monkfish and the shelled mussels to the sauce
  • Pour over the Pidy Gourmet Bouchées
  • Garnish with the prawns and some mussel shells