HT MC French
4 Hot Seafood Fish Shellfish
Vegetables Herbs Main course Eggless France Europe
Sticks of Celery
Medium sized Carrots
bones and trimmings
Turbot, Halibut or Bream Fillets
Peeled Prawns (shrimp)
tbsp Plain Flour
fl.oz. Double Cream
tbsp Fresh Parsley, chopped
tbsp Fresh Chives, chopped
Wash and trim the vegetables then cut into 5cm/2 inch thick slices, then cut the slices into thin matchstick strips.
Melt half the butter in a flameproof casserole over medium heat, add the vegetables
and sauté for about 3 minutes, being careful not to let them brown. Pour
in half the chicken stock and season to taste with salt and pepper. Brink the stock to simmering point and cook for a few minutes
until the vegetables are just tender. Using a
slotted spoon, remove the vegetables from the dish and keep warm.
Add the remaining stock to the casserole together with the fish bones and trimmings and season well. Bring the stock to the
boil, skim and simmer for 10 minutes, then
strain through a sieve to remove the fish bones and trimmings. Return
the strained stock to the pan.
Add the turbot and sole fillets to the gently simmering stock and poach for a few minutes until the fish flakes easily when tested
with a fork. Remove with a fish slice and keep
Add the scallops and prawns to the stock and poach for a few minutes until the scallops are cooked, then remove and keep warm.
Bring the stock to a fast boil and boil vigorously until reduced by two-thirds. Meanwhile, melt 25g/1oz butter in a heavy-based
saucepan over a low heat. Remove the pan from
the heat and stir in the flour. Return to a low heat and cook, stirring
constantly until thick but not coloured.
the heat. Strain the reduced fish stock. Gradually add to the pan, stirring constantly together with the cream. Cook gently,
stirring frequently, until the sauce is smooth
and thick. Correct the seasoning.
To Serve - divide the hot vegetables and seafood among 4 heated shallow bowls.
Pour over the sauce, then sprinkle over the parsley and chives. Serve immediately.
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