Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 150 grams | Salmon fillet |
| 150 grams | Coley |
| 150 grams | Cod fillet |
| 150 grams | Monkfish tail |
| 60 grams | Cooked peeled prawns |
| 6 \N | Cooked prawns with heads left on |
| \N \N | Flour for dusting |
| 75 grams | Butter |
| 1 medium | Fennel bulb; shredded |
| 1 bunch | Spring onions |
| 50 grams | Flour |
| ½ litre | Fish stock |
| 4 \N | Floz dry white wine |
| 100 millilitres | Double cream |
| 800 grams | Peeled potatoes |
| 500 grams | 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.
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Carlton Food Network
Posted to CHILE-HEADS DIGEST V4 #, converted by MM_Buster v2.0l.