Platter of Fish and Shellfish Recipe
Ingredients
| 8 pieces skinned turbot fillet, about 2 oz each | ||
| 8 pieces skinned sea bass fillet, about 2 oz each | ||
| Claw and tail meat from 4 freshly cooked lobsters, about 1 1/4 lb each | ||
| 8 pieces skinned monkfish fillet, about 3 oz each | ||
| Scallops | 8 | |
| Fresh chervil or parsley and lemon balm or mint sprigs and peeled lime segments, for garnish | ||
| STEAMING BROTH | ||
| Shallot | 1 , finely chopped | |
| 3/4 cup medium-bodied dry white wine | ||
| Fish stock | 1/2 Cup (16 tbs) | |
| 2 sprigs fresh lemon balm or mint | ||
| Parsley sprigs | 3 Large | |
| Bay leaf | 1 , broken | |
| Olive oil | 3 Tablespoon (SAUCE) | |
| Lobster | 2 Pound, pounded (SAUCE) | |
| Shallots | 3 , finely chopped (SAUCE) | |
| 2 young carrots, finely chopped | ||
| Whiskey | 4 Tablespoon (SAUCE) | |
| 5 fresh parsley stems | ||
| 10 green peppercorns | ||
| Bay leaves | 2 , broken (SAUCE) | |
| Fish stock | 2 Cup (16 tbs) (SAUCE) | |
| 1 cup medium-bodied dry white wine | ||
| Unsalted butter | 1/2 Pound, diced (SAUCE) | |
| Salt and white pepper | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
For the sauce, heat the oil in a saucepan, add the lobster shells and cook, stirring occasionally, for 5 minutes.
Stir in the shallots and carrot, and cook gently, stirring occasionally, until the shallots are softened.
Stir in the whiskey and set alight.
When the flames have died down, stir in the parsley stems, peppercorns, bay leaves, stock and wine.
Cover and simmer for 20-25 minutes.
Strain the liquid, pressing down well on the vegetables to extract as much liquid from them as possible.
Measure the liquid—there should be about 1 1/2 cups.
If insufficiently reduced, boil down further.
Set aside.
Put the ingredients for the steaming broth into the bottom of a steamer or a large saucepan and bring to a boil.
Place the turbot in the steaming basket, place over the broth and cover.
Steam for 30 seconds.
Add the sea bass and steam for 1 minute, then add the lobster and monkfish and steam for 2 minutes longer.
Add the scallops and steam for a final 30 seconds.
Remove from the heat but keep covered.
Over a very low heat, gradually beat the butter into the sauce liquid, making sure each piece is fully incorporated before adding the next.
Season and keep warm over a very low heat.
Do not allow to boil.
Arrange the fish and shellfish on a large warmed platter and garnish with sprigs of chervil and lemon balm and lime segments.
Serve with the sauce in a warmed sauce-bowl.
Stir in the shallots and carrot, and cook gently, stirring occasionally, until the shallots are softened.
Stir in the whiskey and set alight.
When the flames have died down, stir in the parsley stems, peppercorns, bay leaves, stock and wine.
Cover and simmer for 20-25 minutes.
Strain the liquid, pressing down well on the vegetables to extract as much liquid from them as possible.
Measure the liquid—there should be about 1 1/2 cups.
If insufficiently reduced, boil down further.
Set aside.
Put the ingredients for the steaming broth into the bottom of a steamer or a large saucepan and bring to a boil.
Place the turbot in the steaming basket, place over the broth and cover.
Steam for 30 seconds.
Add the sea bass and steam for 1 minute, then add the lobster and monkfish and steam for 2 minutes longer.
Add the scallops and steam for a final 30 seconds.
Remove from the heat but keep covered.
Over a very low heat, gradually beat the butter into the sauce liquid, making sure each piece is fully incorporated before adding the next.
Season and keep warm over a very low heat.
Do not allow to boil.
Arrange the fish and shellfish on a large warmed platter and garnish with sprigs of chervil and lemon balm and lime segments.
Serve with the sauce in a warmed sauce-bowl.
Chef
