Fri, 3 November 2017
Ingredients
· 4 fillets stone bass (150g each),
· 16 baby leeks – cleaned and blanched
· 12 Dublin bay prawns (de-shelled and deveined)
· ½ teaspoon saffron strands in a little warm water
· 1 shallot – peeled and diced
· 150ml white wine
· 150ml fish stock
· 150ml cream
· 1 tablespoon chopped dill
· 50g butter,1 lemon (for juice)
Method
· Heat a saucepot and melt the butter, add shallot and sweat for 3 mins, add wine and reduce by half, add stock and reduce by half, add cream and saffron, simmer for 2 mins. Season, add prawns, when liquid is sauce consistency, add dill.
· Heat Frying pan with a little vegetable oil, season Fish and place skin side down in pan, brown for 2 min and turn, cook for a further 2 min, squeeze over some lemon juice.
· Toss the leeks, in a little butter, over high heat, season.
To serve:
· Place sauce and prawns on plate, then the baby leeks and place fish on top.
