Ingredients for 4 people
720 g Potato gnocchi (blue line)
20 mussels
2 shallots
garlic to taste
600 g dried white beans
2 potatoes
2 celery stalks
400 g monkfish
100 g EVO oil
chopped chives
2 ladles of fish broth
salt to taste
Procedure
Soak the dried beans about 2 hours beforehand, then place them in a steel saucepan with plenty of water and bring to a boil. Add the peeled, washed, and cubed potatoes, celery, and a pinch of salt. Once cooked, blend with an immersion mixer to obtain a smooth cream. In a non-stick pan, place the chopped shallot, a clove of garlic with a little olive oil, and add the sliced monkfish, a little broth, and cook for 4-5 minutes.
In a separate pan, open the well-cleaned mussels with EVO oil. Add them to the monkfish with the chives, and the Potato gnocchi cooked in salted water. Sauté in the pan for a few minutes with a drizzle of EVO oil. Place the white bean cream on the plate, the Potato gnocchi in the center, and decorate with some beans and chives.
Chef Nicola Camposeo, Belgian delegation – fic.
