Nage of seafood

Yield: 1 servings

Measure Ingredient
4 \N Scallops
2 smalls Fill Red Mullet/Snapper
8 \N Mussels or Clams
2 smalls Fill Plaice or Turbot
8 larges Prawns
1 small Carrot
1 \N Stick Celery
1 \N Shallot
1 \N Clove Garlic
150 millilitres Water
150 millilitres Dry White Wine
\N \N Thyme
\N \N Chervil
\N \N Tarragon
\N \N A selection of young Spring Vegetables



1. Cut the vegetables into small chunks and cover with the water.

2. Bring to the boil and add the wine and herbs and allow to cool.

3. Strain off the liquid and reserve.

4. Use the stock to poach the fish starting with the biggest pieces.

5. Add the cooked vegetable and serve in a large bowl.

Converted by MC_Buster.

NOTES : Chef:Aaron Patterson

Converted by MM_Buster v2.0l.

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