| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dilly, Dines, Out | 4 | Servings | |
INGREDIENTS
| 12 | Fresh scallops, 12 to 16 | |
| 12 | Scampi tails, 12 to 16 | |
| 2 | lb | Fresh turbot |
| 2 | pt | Lobster bisque |
| 2 | oz | Clarified butter |
| 4 | T | Brandy |
| 1/2 | Cucumber cut into small | |
| barrels | ||
| 1/2 | pt | Double cream |
| Seasoning | ||
| 8 | oz | Basmati rice |
| 2 | oz | Wild rice |
| Chives |
INSTRUCTIONS
Heat the butter in a hot frying pan. Quickly flash-fry the fish and season with salt and pepper. Remove the fish and place in a separate dish. Discard excess butter from the pan and pour in the lobster bisque. Bring to the boil and add the cream and brandy. Simmer for 2 minutes and add the cucumber barrels and replace the fish. Simmer for a further 2 minutes. Cook the basmati rice and wild rice mixed together. Arrange the fish around an island of rice with fresh chives snipped over. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 494
Calories From Fat: 164
Total Fat: 18.5g
Cholesterol: 194.6mg
Sodium: 896.8mg
Potassium: 962.9mg
Carbohydrates: 24g
Fiber: <1g
Sugar: 1.2g
Protein: 55.6g