Ingredients

Ingredients For the fish stock

• 100g/3½oz onion, chopped

• 100g/3½oz leek, chopped

• 100g/3½oz celery, chopped

• 3 garlic cloves, chopped

• 5 fresh parsley stalks

• 1 bay leaf

• 500g/17½oz white fish bones, such as turbot or halibut

• 1.5 litres/2 pints 11fl oz water

For the lobster bisque

• 2 x 700g/1.5lb lobsters

• 4 tsp olive oil

• 100g/3½oz carrot, finely chopped

• 50g/2oz onion, finely chopped

• 50g/2oz celery, finely chopped

• 3 garlic cloves, chopped

• 1 bay leaf

• 2 tbsp tomato purée

• pinch saffron strands

• 2 sprigs fresh tarragon

• 1½ tbsp flour

• 600ml/20fl oz fish stock (see above)

For the fennel rice

• 1 fennel bulb

• 1 shallot

• 1 garlic clove

• 1 tbsp olive oil

• 150g Calasparra or paella rice

• pinch saffron strands

• 600ml/20fl oz fish stock (see above)

For the baby artichokes and courgettes

• 8 baby courgettes

• 2 baby artichokes

• 1 lemon, juice only

• 10g/½oz butter

• salt and freshly ground black pepper

For the tempura courgette flowers

• 8 baby courgette flowers

• lobster tail meat (see above)

• 75g/2½oz flour

• 25g/1oz cornflour

• salt and freshly ground black pepper

• 100ml/3½fl oz sparkling water

• vegetable oil, for frying

For the wild salmon

• 1-2 tbsp olive oil

• 4 x 150g/5oz wild salmon fillets

• salt and freshly ground black pepper

• 75g/2½oz butter

Description

A Rich Lobster Bisque And Fennel-scented Rice Adds Extra Levels Of Luxury And Flavour To This Fish Course.

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