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Ингредиенты
- 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 minced
- 100 ml Fish stock, (3 1/2fl ounce)
- 4 Tbsp. White wine vinegar
- 100 ml Dry white wine, (3 1/2fl ounce)
- 1/2 tsp White peppercorns, crushed
- 1 x Star anise, crushed
- 2 Tbsp. Groundnut oil
- 4 Tbsp. Double cream
- Â Â Keta caviar to garnish
- Â Â Sea salt flakes and cayenne pepper
- 1 Tbsp. Tarragon vinegar
- 1 Tbsp. Lime juice
- 2 Tbsp. Extra virgin extra virgin olive oil
- 1 x 15 grams bunch chervil, (1/2 ounce)
- 15 gm Chives, cut into 1.5cm lengths (1/2 ounce)
- 1 x 10 grams bunch basil, (1/4 ounce)
- Â Â Few sprigs of dill
- 50 gm Celery leaves, minced (2oz)
- 20 gm Rocket, (3/4 ounce)
- Â Â Salt and pepper
Инструкции
- 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 extra virgin olive oil and season well with salt and pepper.
