"A Banda" style rice with monkfish

60 min
Type of dish: Rices, Fish, Shellfish
Allergens
Crustacean
Crustacean
Fish
Fish
Gluten
Gluten
Milk
Milk
Molluscs
Molluscs
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Garlic 2.0 ud
Onion 0.25 kg
Leek 2.0 ud
Saffron 1.0 g
Fumet 1.5 l
Monkfish 0.25 kg
Large semi farmed clam 0.3 kg
Baby squid 0.2 kg
Langoustine 0.1 kg
Parsley 3.0 g
Parsley sauce 0.125 l
Onion 0.1 kg
Green leek 1.0 ud
Parsley 0.001 g
Fish heads and bones 0.4 kg
Water 1.5 l
Elaboration

For the fumet:

  • Prepare a substantial fumet with fish bones and shellfish shells.

For the rice:

  • Fry the garlic, the onion and the leek cut into brunoise with the squid, also cut into brunoise.
  • Add the rice, the parsley and the saffron.
  • Cover with the fumet, adjust to taste and boil the rice for around 10 minutes.
  • Introduce in the fast chiller to stop the cooking and keep per portion vaccumed well spread out on a tray.

For the monkfish:

  • Clean the monkfish and cut into rings.
  • Vacuum the rings seasoned with some extra virgin olive oil, garlic cut into brunoise and chopped garlic.
  • Cook in a vacuum for 10 minutes at 50 ºC.
  • Cool and set aside.

For the monkfish pil-pil:

  • Fry the garlic with olive oil. Let cool.
  • Cook in the same oil the heads, the bones and parts of the monkfish.
  • Emulsify a monkfish pil-pil with the juice of the heads, the bones and the oil.
  • Let sit.

For the squid noodles:

  • Clean the squid.
  • Cut into 6 or 8 squares of the same size.
  • Stack the squares in an orderly way, one over the other, making blocks of 6 or 8 parts.
  • Cover the blocks with cling film trying not dismantle them and freeze them.
  • Once frozen, remove the plastic and cut into thin layers from the lateral of the block, with the cutting machine to obtain noodle shaped strips.
  • Vacuum the squid noodles seasoned and with virgin olive oil and chopped parsley. Set aside.
  • For the langoustines:
  • Peel a langoustine per each portion, leaving the head and the last ring of the tail.

For the clams:

  • Clean the clams in cold water with salt.
  • For decoration:
  • Chopped parsley.
  • Prepare a parsley oil.

SETTING-UP

  • Put two clams per portion in a pan with some fumet. Cover and open.
  • Add the rice, the fumet and the langoustine. Cook stirring carefully trying not to break the langoustine.
  • Add some virgin olive oil.
  • Vacuum the noodles at 65 ºC for 1,5 minutes.
  • Fry a monkfish ring in a pan.
  • Plate up the rice with a ring.
  • Place the langoustine over and place the squid noodles on top.
  • Place the clams and the monkfish ring next to the rice.
  • Cover the monkfish with its pil-pil.
  • Decorate with chopped parsley and parsley oil.

 

Nutritional information (1 portion)
Fiber 37.3 g
Saturates 18.14 g
Monounsaturated fatty acids 77.97 g
Polyunsaturated fatty acids 14.72 g
Cholesterol 169.07 mg
Calcium 1050.32 mg
Iron 29.75 mg
Zinc 17.16 mg
Vitamin A 1091.35 ug
Vitamin C 269.02 g
Folic acid 980.19 ug
Salt (Sodium) 2633.34 mg
Sugars 86.81 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.