Instructions For the sauce:- Slice the onions, leeks, celery and fennel. Finely dice the lemon grass, thyme and lime zest.
- Sweat off the vegetables with the lemon grass, chilli, thyme and lime zest.
- Add the tomato puree, saffron, cayenne pepper and cook for 5 minutes.
- Add fish stock and reduce for 20 minutes.
- Season and finish with pernod.
The Fish:- Place Shellfish, cherry tomatoes, chopped herbs and sauce into pan and simmer for approx 5 minutes.
- Season and grill fish.
- Place fish in a bowl and spoon shellfish and sauce around the fish. Finish with whole langoustine on top.
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