Coral Trout Fillet with Prawn Ragout & Lentils

This week’s recipe comes from P&O Cruises. Ingredients (Fillet & Ragout) • 720-800g fresh coral trout fillets, skinless, in 4 portions of 180-200 grams • 10g flour • 100g large, raw tiger prawns, no shell • 20g chopped shallots • 10g chopped garlic • 80ml cooking cream • 100ml fish stock (homemade or can) • 100ml chicken stock (homemade or can) • 100ml white wine • 10g finely chopped fresh tarragon • 5g finely chopped fresh thyme • 10g finely chopped fresh parsley • 10g finely chopped fresh chervil • 60g unsalted butter, cubes, chilled (Lentil Salad) • 40g vegetable stock • 20g ...
The above snippet is the first part of an article sent to subscribers in Cruise Weekly's issue from 10 Dec 13

CLICK HERE to download Cruise Weekly from 10 Dec 13

Make a comment...

Register for Cruise Weekly trial subscription Established in 2008, Cruise Weekly is Australasia's favourite online cruising publication, and is sent as a free subscription to cruise lovers and the cruise industry as a PDF newsletter each Tuesday and Thursday.


Show Cruise Weekly items by month: