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Рецепт Nage Of Seafood
by Global Cookbook

Nage Of Seafood
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Ингредиенты

  • 2 x 85 g, (3oz) pcs of seabass fillets, skin on but bone removed
  • 110 gm Fresh large mussels, (4oz)
  • 4 lrg King scallops
  • 4 x Langoustines
  • 1 x 110 g, (4oz) lobster tail
  • 2 x Fresh crab claws
  • 110 gm Fresh clams, (4oz)
  • 55 gm Monkfish tail, (2oz)
  • 55 gm Cubed salmon fillet, (2oz)
  • 2 x Fresh oysters
  • 1 shot pernod
  • 100 ml White wine, (3 1/2fl ounce)
  • 80 ml Double cream, (3fl ounce)
  • 10 gm Butter, (1/2 ounce)
  • 1 x Lime, juice and zest
  • 1 x Star anise
  • 1 x Clove garlic, diced small
  • 1 x Tomato, de-seeded and diced
  • 55 gm Sliced leek and carrot mixed, (2oz)
  • 30 gm Pitted black olives, diced (1oz)
  •     Basil to garnish
  •     Extra virgin olive oil
  •     Minced flat leaf parsley, coriander
  • 450 gm Fresh fish bones, (1lb)
  • 100 ml White wine, (3 1/2fl ounce)
  • 1 x Shallot
  • 1 x Clove garlic

Инструкции

  1. To make the stock add in the minced garlic and onion into a pan with a little extra virgin olive oil and sweat down. Add in the bones, wine and cover the bones with cool water. Bring to the boil and simmer for 20 min, drain off the bones and reserve the stock.
  2. In a pan with a tight fitting lid, heat the extra virgin olive oil, garlic, shallot and star anise. Saute/fry for a few min and then add in the shellfish, Pernod, wine and stock. Cover and bring to the boil and simmer till the fish are open.
  3. Strain the liquor and return it back to the heat and while reducing by two thirds cook the remaining fish carefully in the stock. After each fish is cooked add in it onto a oven tray and keep hot in a low oven with the shellfish.
  4. Add in the sliced carrot, Pernod and leek at the reducing stage while cooking the fish. When the liquid is reduced add in the cream, lime juice and zest and butter, season and remove from the heat. Add in the diced tomato, black olives and plenty of choppped parsley and coriander. Season.
  5. To serve, place the seafood in the centre of the plate and serve the sauce all over and around the edge.