Fish & Shellfish Soup Scented with Coriander
Serves 4 people
- Sprinkle salt over the Cucumber and place in the freezer for at least 2 hours, then rinse under running water and reserve. Blanch the carrots for about 3 minutes, the Courgettes and Fennel for 1 minute.
- Place the Fish Stock in a saucepan, season the Fish and at just under simmering point, Poach the Monkfish for 3 minutes, the Turbot and Langoustine tails for 2 minutes and Salmon and Scallops for 1 minute. Put the fish aside and keep warm.
- Strain the cooking juice into another saucepan and whisk in the Butter over a gentle heat, Taste, correct with seasoning and “lift” with a dash of Lemon juice. Add the Coriander and Basil and infuse them in the fish stock for 1 minute.
- Divide the Fish and Shellfish into 4 warm soup bowls. Adjust the seasoning. Strain the hot Fish Stock over them and scatter over the Vegetable Garnish
80g (3oz) Fillet of Monkfish cut in four
80g (3oz) Fillet of Turbot cut in four
4 Langoustine Tails, Shelled
80g (3oz) Fillet of Salmon cut in four
4 Large Scallops, cut in half horizontally
400ml (14 floz) Fish Stock
30g (1oz) Cold Butter, diced
12 Leaves Coriander, chopped
4 Leaves basil, chopped
Salt to season
100g (31/2 oz) Cucumber, divided in 12 sticks
100g (31/2 oz) Carrots, peeled, divided in 12 sticks
100g (31/2 oz) Courgettes, divided in 12
1 Fennel Bulb, cut in small triangle
2 Tomatoes, peeled, seeded and cut in small triangles