| 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 |
tb |
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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