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For our Christmas lunch, we bring you an exquisite fish recipe, Galets stuffed with monkfish and prawns. Galets are one of the typical ingredients of Catalan Christmas cuisine.
In Catalonia everyone knows what galets are, but for those who do not know, I will explain that it is a type of shell-shaped pasta that is generally served with the “escudella” broth. The pasta that I have used for this recipe are not normal galets, but instead I have used an Italian pasta with exactly the same shape, but in XXL size. They are really called "lumaconi giganti" and as you can imagine, they are giant galets that lend themselves to filling as much as we want.
In Italy I do not know how is the common way to make them, but when I bought them, the first thing that came to my mind was to make Galets stuffed with monkfish and prawns. As I always tell you, I try to cook fast and easy so for the filling I used frozen peeled prawns and frozen monkfish.
Any of these ingredients can be substituted for the one they want, prawns with fresh prawns, crayfish, fresh fish, lobster, lobster, spider crab and we can fill the galets with whatever we want, according to the taste of each one.
The Galets stuffed with monkfish and prawns They are easy to do and your guests will not be able to do less than congratulate you and surely, ask you if they can repeat.
It is a recipe that can be prepared in advance and at the time of serving you just have to gratin it.
How to easily prepare Galets stuffed with monkfish and prawns
- 20 butter g
- A leek
- 75 g guisantes
- 5 prawns
- 2 pieces of monkfish 3 cm thick
- 100 cc of white wine
- Chopped parsley
- 12 Galets of the largest we can find
For the bechamel sauce
- 40 butter g
- 30 g of wheat flour
- 250 cc of milk
- 250 cc of fish broth
- 1 teaspoon of lemon juice
- 1 tablespoon romesco sauce
- Put the galets to cook, submerging them one by one so that water enters inside and does not float.
- It is essential to put a few more to cook, just in case one breaks.
- Once cooked al dente, we let them cool in cold water.
- Once cold, we remove them from the water and place them on a plate with kitchen paper.
Preparing the prawns and monkfish
- In a cocotte or frying pan, sauté the prawns with oil, season and reserve.
- We cut the white part of the leek into very small pieces and cook it in the same cocotte with the butter and oil that we have used to fry the prawns.
- When the leek is cooked, add the monkfish, diced and seasoned, and the shrimp, peeled and cut into small pieces.
- Cook the leek with the prawns and monkfish for 2 minutes and add the white wine and the cooked peas.
- We leave it for 2 more minutes, correct the salt and pepper.
- We add the dill and reserve it.
Preparing the bechamel
- To make the bechamel, we melt the butter in a saucepan and add the flour.
- When the flour is toasted, with a raised beige color without reaching copper, add the fish stock and milk and stir until well mixed.
- Season with salt and pepper, add a little ground nutmeg and let it come to a gentle boil.
- We remove it from the heat and add a tablespoon of romesco sauce and a teaspoon of lemon juice.
- If we are going to make the sauce beforehand, it is essential to leave it somewhat clear since when it cools it will thicken.
- Add 2 or 3 tablespoons of the béchamel sauce to the cocotte where we have cooked the fish and mix.
- Put a little bechamel sauce in a baking dish until the bottom is covered (we just have to put a light layer of bechamel).
Filling the galets
- We are going to fill the galets with the fish that we have cooked and we are placing them in a baking dish.
- Once we have the galets in the source, we add a little bechamel sauce on top, sprinkle with the breadcrumbs, parsley and garlic.
- We place the dish in the oven preheated to 150ºC for about 15 minutes, until they are gratinated.
- We serve it fresh from the oven.
The Galets stuffed with monkfish and prawnsIt can be accompanied by a seasonal salad and you will have a perfect and delicious meal.
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