Yield: 4 servings
Measure | Ingredient |
---|---|
12 \N | Fresh scallops; (12 to 16) |
12 \N | Scampi tails; (12 to 16) |
2 pounds | Fresh turbot |
2 pints | Lobster bisque |
2 ounces | Clarified butter |
4 tablespoons | Brandy |
½ \N | Cucumber cut into small barrels |
½ pint | Double cream |
\N \N | Seasoning |
8 ounces | Basmati rice |
2 ounces | Wild rice |
\N \N | Chives |
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.