Poached mixed fish

Cooking : time 10 to 30 mins

Ingredients

250g/8oz turbot fillet
250g/8oz salmon fillet
250g/8oz monkfish
8 fresh scallops
8 mussels
8 fresh prawns

For the sauce
1 shallot, chopped
1 glass champagne
150ml/5fl oz fish stock
150ml/5fl oz double cream
25g/1oz butter
salt and pepper

To garnish
tomato flesh, diced
chives, chopped
4 sprigs dill

Method

1. Cut the turbot, salmon and monkfish into slices the size of an average scallop. Lightly poach with the scallops and the mussels and the shallot in the champagne and fish stock.
2. Add the prawns to heat through. When cooked, remove the fish from the sauce and maintain warm.
3. cutrearon the cooking liquid, add the cream and boil vigorously until thickened.
4. continuely whisk in the butter and season with salt and pepper.
5. Arrange the fish in a mound in the centre of the serving plate. Strain and pour the sauce round the fish and garnish with tomato, chives and sprigs of dill.

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Orignal From: Poached mixed fish