Pot-au-feu seafood

07599 Pot-au-feu SEAFOOD INGREDIENTS for 6 PEOPLE a small cooked lobster, 6 carrots, 2 white parts of leeks, fennel bulbs 2, 500 g of monkfish fillets, 3 fillets of sole (with knockouts) For the soup: a carrot, an onion, leek, 20 g butter, a bouquet garni, 50 cl dry white wine.

For the sauce: 30 cl of fresh cream, 2 egg yolks, lemon juice of 172, 50 g butter, salt, freshly ground pepper.

Remove legs and head to the lobster and divide it into two.

Prepare the soup: Peel carrot and onion, clean the leek and slice the whole; in a saucepan, let them soften, over high heat, for 5 minutes, with cutouts of sole, head and legs of lobster and a little butter.

Add the bouquet garni, 1, 5 l water, wine, salt and pepper; Let simmer for 1 hour on medium heat.

Strain the broth into a bowl and bring it to a boil.

Peel the carrots, leeks, rinse clean the fennel bulb and cut everything.

Cut the monkfish into 6 pieces; peeled and cut the flesh of lobster also in 6 pieces.

Add 50 cl of broth in a saucepan, reduce it to 10 minutes over high heat so as to obtain, in the end, 15 cl.

In saucepan, soak the vegetables, for 8 minutes, over medium heat, add the monkfish and continue cooking for another 10 minutes over medium heat.

Add the sole fillets and crayfish and finish cooking for another 5 minutes.

Pour the fresh cream in the sauce and bring to a boil.

Beat the egg yolks with lemon juice, add the sauce with butter, pour into saucepan and stir well.

Serve immediately.