Mushroom Small Sandwiches With Monkfish, Prawns And Mussels Veloute

• 10 mushrooms
• 20 prawns can be frozen
• 10 mussels
• 1 shallot
• 1/2 head monkfish
• 1 bay leaf
• 3 anchovies
• 1 tablespoon flour
• pepper
• extra-virgin olive oil
• 10 asparagus tips to garnish

1. Begin by developing a fish broth with half a head of rape, the head of shrimps and mussels.
2. Boil the monkfish and prawns heads covered by water with the shallot and a bay leaf for half an hour.
3. Take the monkfish head out, put it aside and add the mussels to the same water.
4. Let them open and take them out.
5. The strained broth will be used for the veloute.
6. Can use the rest of it for a soup or as a base for a rice dish or noodle paella.
7. Pull out the meat from the fish head and the mussels from the shells.
8. Put them aside and dice the shallot.
9. Add the peeled prawns tails and the monkfish flesh.
10. Shred the anchovies that will add a touch of salt and a pinch of pepper.
11. Add a tablespoon of flour and stir to incorporate.
12. Gradually add broth to make a smooth paste.
13. Add the mussels and remove them from heat.
14. Clean the mushrooms and remove the foot.
15. In a frying pan, saute them until they are well done.
16. Remove them and fill it with the veloute.
17. Saute the asparagus tips and use them to garnish.

mushrooms, prawns, mussels, shallot, monkfish, bay leaf, anchovies, flour, pepper, extravirgin olive oil

Taken from www.yummly.com/recipe/Mushroom-Small-Sandwiches-with-Monkfish_-Prawns-and-Mussels-Veloute-2049662 (may not work)