Login to Save Like

Ingredients

• 6 x (2-oz) salmon fillets
• 6 x (2-oz) halibut fillets
• 12 x scallops
• 1/4 c. extra virgin olive oil
• 1/2 x sweet onion, diced
• 1 x fennel, diced
• 1/2 Tbsp. chopped garlic
• 12 x shrimp or possibly prawns, (21/25 per lb.), peeled and deveined
• 12 x mussels
• 12 x Manila clams (Little Neck may be substituted)
• 12 x oysters, Pacific yearling, petite (your favorite may be substituted)
• 6 c. lemon verbena broth, recipe follows
• 9 x fingerling potatoes, boiled and halved
• 6 x red teardrop tomatoes, halved
• 6 x yellow teardrop tomatoes, halved
• 2 x red beets, blanched, peeled, cut in eighths
• 2 x golden brown beets, blanched, peeled, cut in eighths
• 12 x baby carrots, peeled and blanched
• 3 Tbsp. bouillabaisse butter, recipe follows
• 12 x Red Rock crab legs, cooked (Dungeness may be substituted)
• 6 sprg lemon verbena, for garnish
• 1 Tbsp. minced fennel fronds
• 1 Tbsp. minced fresh parsley
• 1 Tbsp. minced fresh tarragon
• 1 Tbsp. minced fresh chives

Description

Preheat Oven To 350 Degrees F. Grill The Fillets To Obtain Marks To Sear In Juices And Set Aside. In A Warm Saute/fry Pan With Light Oil, Sear The Scallops To Seal In The Juices…

Cook Eat Share