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Recipe for :

Fricassee de Mer et Sa Julienne de Legumes
 

This 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.

Being 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.

"A very refined dish for seafood lovers, it is not as difficult as it looks . . . but it takes some time. It is wonderful!"

Ingredients

8 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
2 shallots
40g (1.5oz) butter
4 Tablespoons olive oil
Salt & pepper

Method

  • Cut the fish fillets into strips (you need a very sharp knife); cut the scallops thickwise (so that you obtain 2 disks from one).
  • In 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.
  • Peal 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.
  • In 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).
  • Add 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.
  • Adjust seasoning and serve right away.

Serves 4

Martin James

 
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