150 g Salmon fillet
150 g Coley
150 g Cod fillet
150 g Monkfish tail
60 g Cooked peeled prawns
6 Cooked prawns with heads
-left on
Flour for dusting
75 g Butter
1 md Fennel bulb; shredded
1 bn Spring onions
50 g Flour
1/2 l Fish stock
4 Floz dry white wine
100 ml Double cream
800 g Peeled potatoes
500 g Fresh runner beans
Cut the fish into 25mm dice and the potatoes into 5mm slices. Blanch the
potatoes for 3 minutes.
Make a fresh veloute with 50g of butter, flour, white wine and fish stock.
Season and dust the diced fish with flour, and flash fry in the remaining
25g of butter to seal the fish. Remove the fish and sweat the fennel, then
place fish and fennel in a pie dish and sprinkle with peeled prawns and
shredded spring onions (keep green tops for garnish).
Add the cream to the veloute (sauce) and pour over the fish. Overlap on top
with blanched sliced potatoes and brush with butter. Bake in a moderate
oven for 30 minutes or until the top is slightly coloured. Sprinkle with
the spring onion tops and whole prawns.
Serve with sliced runner beans which have been boiled and tossed in a
little black pepper.
Yields
1 servings