| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Dairy | Hmong | Classic dis, Ew | 1 | Servings |
INGREDIENTS
| 4 | King scallops | |
| 4 | Baby seabass fillets | |
| 4 | Red mullet fillets | |
| 4 | 60 g, 2oz salmon | |
| fillets skinned | ||
| 150 | g | Unsalted butter, 5oz |
| 4 | Langoustine tails | |
| 3 | Shallots, peeled and finely | |
| chopped | ||
| 100 | Fish stock, 3 1/2fl oz | |
| 4 | T | White wine vinegar |
| 100 | Dry white wine, 3 1/2fl oz | |
| 1/2 | t | White peppercorns, crushed |
| 1 | Star anise, crushed | |
| 2 | T | Groundnut oil |
| 4 | T | Double cream |
| Keta caviar to garnish | ||
| Sea salt flakes and cayenne | ||
| pepper | ||
| 1 | T | Tarragon vinegar |
| 1 | T | Lime juice |
| 2 | T | Extra virgin olive oil |
| 1 | 15 grams bunch chervil, 1/2 | |
| oz | ||
| 15 | g | Chives, cut into 1.5cm |
| lengths 1/2 oz | ||
| 1 | 10 grams bunch basil, 1/4 | |
| Few sprigs of dill | ||
| 50 | g | Celery leaves, chopped 2oz |
| 20 | g | Rocket, 3/4 oz |
| Salt and pepper |
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. Converted by MC_Buster. Per serving: 1566 Calories (kcal); 153g Total Fat; (88% calories from fat); 10g Protein; 34g Carbohydrate; 335mg Cholesterol; 187mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 30 Fat; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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