Monkfish Roulades with Clams
Ingredients
- Ingredients
- 600 grams fresh clam
- 4 Monkfish (each about 200 grams)
- salt
- freshly ground peppers
- 300 grams fresh Wood Ear Mushrooms
- 1 shallot
- 1 garlic clove
- 1 Red chili pepper
- 300 milliliters dry white wine (such as Riesling)
- 3 eggs
- 250 grams melted butter
- 0.3 gram Saffron
- Chervil (for garnishing)
Preparation steps
Rinse and brush clams, discard all opened ones. Rinse fish fillets, pat dry and cut each fillet into 3 pieces, season with salt and pepper. Roll up and secure with a toothpick. Clean mushrooms and chop, if necessary. Peel shallot and garlic and chop finely. Rinse and halve chile pepper, remove seeds and ribs, chop finely.
Heat oil in a pan and saute shallot, garlic and chile pepper for a few minutes. Add clams and fish rolls and saute for a few seconds. Add wine to the pan and simmer, covered, for about 5-10 minutes on medium heat or until clams have opened and fish rolls are tender. Remove both with a slotted spoon (discard all closed clams) and remove clam meat from the shells. Strain cooking juices into a new pot.
Beat eggs with 75 ml of broth (approximately 1/3 cup) over hot water bath until frothy and gradually add butter. Whisk until creamy and season with salt, pepper and saffron. In a pan, melt butter and saute mushrooms for a few minutes, season with salt and pepper. Place 3 rolls with clams and mushrooms per one warmed plate, drizzle with sauce and serve garnished with chervil leaves.
