Rendezvous of turbot, scallops and scampi
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Fresh scallops; (12 to 16) | |
| 12 | Scampi tails; (12 to 16) | |
| 2 | pounds | Fresh turbot |
| 2 | pints | Lobster bisque |
| 2 | ounces | Clarified butter |
| 4 | tablespoons | Brandy |
| ½ | Cucumber cut into small barrels | |
| ½ | pint | Double cream |
| Seasoning | ||
| 8 | ounces | Basmati rice |
| 2 | ounces | Wild rice |
| Chives | ||
Directions
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.