Shrimp Consommé

Preparation:

Preparation: Wash the monkfish fillets, dry them and pass them through the mincer (disc with large holes). Peel the leeks, celery, shallots and tomato and chop finely. Cut the garlic clove in half and remove the green heart. Put the fish, chopped vegetables and garlic in a saucepan, mix in the chopped bay leaf, crushed juniper berries, thyme, clove, salt and lightly beaten egg whites. Finally, add the ice cubes and the cold prawn fumet, mixing with a whisk. Bring to the boil over high heat, stirring constantly with a wooden spoon, so that the egg whites do not stick to the bottom of the container. Then lower the heat and continue cooking for 50 minutes, stirring occasionally, then pass the consommé through a sieve and season with salt. Clean the asparagus, wash and blanch them for 2-3 minutes in a saucepan with boiling salted water, then drain and let them cool under running water. Add the asparagus and prawn tails to the consommé, heat and serve.