We open raw vogiers by extracting the tails and reserving their juices.
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| Ingredients to make boogavante and monkfish boiler: |
| For 4 people :: 4 ration lobs (500 grams each) 4 Rape medallions. | For the American sauce :: 250 g of onion. 200 g of carrot. 2 leeks. 200 g of fresh tomato. 40 g of rice. The juices of the head of the lobs. ½ cup of brandy . Salt. |
Ingredients to make boogavante and monkfish boiler:
2. Lets cook in boiling water with salt for 15 minutes the pins of the lobs and reserve.
3. American sauce is the first thing we must start making.
4. To do this, we put the onion and carrot chopped in julienne (fine strips) over low heat.
5. about 45 minutes later, when they are halfway, we introduce the sliced leek.
6. Let cook as half an hour and introduce the chopped tomato letting the set for about 20 more minutes.
7. Add the previously sauteed vogue juices and flame with the brandy.
8. Add the rice, sauté the set, wet with the fumet (fish broth) and let cook covered for about 20 more minutes.
9. We crush with the blender and then collide 2 times so that no seafood shell does not pass.
10. We put salt and reserve.
11. In a clay casserole put to the fire very alive, we put the oil and slightly fry the entire cattle tails.
12. Once sauteed, we take them out of the casserole and reserve them.
13. Next, we add the Rape medallions, part of the American sauce, the Bogavante tails and boil to the set of 2 minutes.
14. We put salt.
15. We serve on a sopper dish that we accompany with the tweezers of the booming cooked in salt water.
16. We decorate with a pinch of chopped chives.
