| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Seafood |
|
Coxon’s kit, Coxon3 |
1 |
servings |
INGREDIENTS
| 8 |
oz |
Turbot skinned and boned |
| 1 |
tb |
Lemon juice |
| 1 |
|
Egg white |
|
|
Salt and pepper |
| 1/4 |
pt |
Double cream |
| 1/2 |
ts |
Saffron |
| 4 |
oz |
Peeled and cooked prawns |
| 1 |
|
Shallot; finely chopped |
| 1 |
ts |
Butter |
| 6 |
|
Floz dry white wine |
| 6 |
|
Floz double cream |
|
|
Cucumber; diced |
|
|
Fish stock |
|
|
Prawns/langoustines raw |
| 1 |
ts |
Capers; chopped |
| 1 |
tb |
Gherkins; chopped |
| 1 |
ts |
Tarragon; chopped |
INSTRUCTIONS
Puree the turbot in a food processor then add the salt and lemon juice
followed by the egg white and place into an iced bowl. Add the cream
reserving 2floz for the prawns. Butter 4 ramekins. Mix the saffron with the
cream, then add the prawns. Line the base and sides of the moulds with the
turbot mixture. Spoon the prawn and saffron mixture into the centre, then
cover with more turbot mixture. Tap moulds to remove any air and place into
a double boiler. Cover and place into a pre-heated oven for approximately
20 minutes.
For the prawn sauce: Melt the butter and sweat off the shallot. Add the
tarragon, cover and cook. Then add the fish stock, the wine and reduce. Add
the cream and bring back to the simmer, then add the capers, gherkins and
cucumber and heat through. In the last minute before serving add the
prawns. De-mould the turbot and place onto a warm plate. Coat with the
sauce and serve.
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