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Yield:
1 servings
Ingredients:
| 4 x |
King scallops |
| 4 sm |
Baby seabass fillets |
| 4 sm |
Red mullet fillets |
| 4 x |
60 g, (2oz) salmon fillets, skinned |
| 150 gm |
Unsalted butter, ( 5z) |
| 4 x |
Langoustine tails |
| 3 x |
Shallots, peeled and finely chopped |
| 100 ml |
Fish stock, (3 1/2fl oz) |
| 4 tbl |
White wine vinegar |
| 100 ml |
Dry white wine, (3 1/2fl oz) |
| 1/2 tsp |
White peppercorns, crushed |
| 1 x |
Star anise, crushed |
| 2 tbl |
Groundnut oil |
| 4 tbl |
Double cream |
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Keta caviar to garnish |
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Sea salt flakes and cayenne pepper |
| |
----------------- HERB SALAD ---------------- |
| 1 tbl |
Tarragon vinegar |
| 1 tbl |
Lime juice |
| 2 tbl |
Extra virgin olive oil |
| 1 x |
15 grams bunch chervil, (1/2 oz) |
| 15 gm |
Chives, cut into 1.5cm lengths (1/2 oz) |
| 1 x |
10 grams bunch basil, (1/4 oz) |
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Few sprigs of dill |
| 50 gm |
Celery leaves, chopped (2oz) |
| 20 gm |
Rocket, (3/4 oz) |
Instructions:
Instructions: Ask your fishmonger to remove the scallops from their shell and to clean them. Remove the tiny bones from the fish fillets with tweezers.
For the salad, mix the vinegar and lime juice with the olive oil and season well with salt and pepper.
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