Quick monkfish and salmon casserole with lobster bisque

Cut the roots of the leeks, keeping the white part and the tender green portion. Wash the leeks and chop them into pieces of 2 or 3 cm. Remove the leaves and chop the dill.

Melt 25 g of butter (or 2 tablespoons of oil) in a large pan, sauté the leeks for about 5 minutes, then lower the heat and cover them to let them soften for about 10 minutes, making sure their water has evaporated. Season with pepper and set aside.

Remove the skin from the salmon fillets, and meanwhile, cut them into large cubes. Peel the monkfish tail, cut it in half lengthwise, and remove the central bone (if the fishmonger hasn’t done this for you). Cut into pieces of 3-4 cm (the most elegant option would be, in season, scallops, at a rate of two or three per person).

Sear the fish in the pan with the remaining butter (or oil) that was used to cook the leeks. Turn them in all directions. Do not exceed 4-5 minutes of cooking (and if you replace the fish with scallops cut in half, “sear them” on both sides, no more).

Pour the contents of the lobster bisque cans into a casserole (or a large enough pot) and dilute it with cream and milk until it has the consistency of a sauce (check the dilution ratio). Heat gently (without boiling). Add the leeks and fish, season with pepper, mix, and let it heat gently for about 5 minutes.

To finish, serve in the cooking pot or transfer to another serving dish. Sprinkle with chopped dill. Accompany with tagliatelle or fresh egg pasta. You can have them cooked in advance and kept warm by lightly coating them with olive oil so that they do not stick.