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 liquid cream
• salt / pepper To taste
• 160g cooked brown lentils
• 40g finely chopped shallots
• 20g finely chopped garlic
• 50ml vegetable stock
• 200g finely chopped root vegetables
• 20g finely chopped fresh herbs (parsley,
chives, thyme)
• 30g red wine vinegar
• 20g olive oil
• fresh lemon juice to taste
Preparation
Lightly dust the coral trout portions in flour
and cook in clarified butter. To make the ragout
sauté the shallots in butter, add the garlic before
adding raw prawns, lightly colour the prawns
and remove from the pan and retain. Add the
white wine, stocks and reduce by half, drop in
the chilled butter bit by bit and add the cream
leave to simmer before adding the fresh herbs
and returning the half cooked prawns, season
and keep hot for service. For the lentil salad,
pour olive oil into a saucepan, sauté the shallots
until hazy, add the garlic and finely diced
vegetables, slightly colour until golden brown.
Add the cooked lentils and the boiling vegetable
stock and red wine vinegar. Keep simmering
until the liquid is almost gone and finish with
the fresh herbs and lemon juice, season to taste.
Arrange as per photo.
