recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
very refined dish for seafood lovers, it is not
as difficult as it looks . . . but it takes some
time. It is wonderful!"
fresh fleshy scallops
250g [1/2lb] Salmon fillets
250g [1/2lb] Dover Sole fillets
25 cl (9 fl.oz) sour cream
30 cl (10 fl.oz) dry white wine
2 carrots plus 1 leek
40g (1.5oz) butter
4 Tablespoons olive oil
Salt & pepper
the fish fillets into strips (you need a very
sharp knife); cut the scallops thickwise (so
that you obtain 2 disks from one).
a frying pan, melt half of the butter with 2
teaspoons of olive oil; over a medium-high flame,
brown the fish and scallops for 5 minutes with
salt & pepper; keep aside.
and mince the shallots; peal the carrots; prepare
the leek (take outside leaves off and wash).
Cut the leek into very small and thin sticks;
grate the carrots not too thinly.
the frying pan, melt the second half of the
butter with the 2 remaining teaspoons of olive
oil and brown the shallots for 3 minutes; add
the vegetables, brown for 3 more minutes, then
add the wine and let simmer for 15 minutes (cover
with a lid).
the cream which you will mix carefully with
a wooden spoon; let simmer for 5 minutes turning
from time to time, then add the fish and scallops
(do not mix) cover again and let simmer for
5 more minutes.
seasoning and serve right away.