Monkfish and Pike Bisque, Grand Cru Master Origin India sauce

Here is what you need

Peel and chop onions and sweat in a casserole dish with 50 g of butter, then caramelize them with 10 g of sugar
Add 1 litre of vegetable stock, simmer for 2 h, then put through a sieve
Reduce to half and set aside 100 g to be used for tapioca
Set up the rest with 150 g of butter
Whip the rest
Season to taste and keep warm
Cook a soft boiled egg
Mix the Master Origin India with 150 ml of lukewarm milk and stir with the previous preparation
Upon serving, add the egg and mix
At this point the temperature of the preparation should not exceed 60°C
Tapioca pearls100 g of onion stock10 g of tapioca Cook tapioca in onion stock reduction until the pearls become transparent
Biscuits100 g of monkfish160 g of pike10 g salt10 g of sugar2 eggs260 g of cream40 g of butter25 g of crayfish bisque4 slices of sandwich bread 2mm thin50 g of clarified butter
Warm butter
Blend both fish together in a mixer with salt and sugar
Add eggs, cream, warm butter and crayfish bisque
Stir for 2 min
Spread stuffing in a frame covered with cooking wrap, smooth out with a spatula and steam for 15 min
Let cool and cut into rectangular pieces
Cut the bread slices into the same shape and size
Spread with stuffing
Brown the biscuits in butter, on the bread side and keep warm
Serve the biscuits with sauce and tapioca pearls