Ingredients

Ingredients For the shellfish reduction

• 1 tbsp unsalted butter

• 50g/1¾oz onion, chopped

• 50g/1¾oz carrot, chopped

• 50g/1¾oz celery chopped

• 1 x 600g/1lb 5oz cooked lobster, shell only (meat removed and reserved for the mousseline, see below)

• 18 whole raw tiger prawns, heads and shells only (meat removed and reserved for the mousseline, see below)

• 175g/6oz North Atlantic prawns, unshelled, roughly chopped

• 1 tbsp Cognac

• 2 tbsp white wine

• 1 tsp chopped fresh tarragon

• pinch saffron threads

• 1 medium-sized tomato, chopped

• 1.2 litres/2 pints 2fl oz fish or chicken stock

• pinch cayenne pepper

For the mousseline

• 350g/12¼oz white fish fillet such as cod, pollack, whiting or flounder, skin removed, cut into small pieces

• ½ tsp salt

• 2 small shallots, chopped

• 2 free-range eggs

• ½ quantity shellfish reduction (see above)

• 250ml/8½fl oz double cream

• reserved lobster meat (see above)

• reserved prawn meat (see above)

For the Pithivier

• butter, for greasing

• 500g/1lb 1oz ready-made puff pastry

• 1 free-range egg, beaten with a pinch of salt

For the sauce

• ½ quantity shellfish reduction (see above)

• 150ml/5fl oz double cream

• 75g/2½oz unsalted butter, chilled, cut in cubes

• 1 tsp very finely shredded basil leaves

• lemon juice, to taste

Description

This Is Such A Special Centrepiece. I Like To Serve It With Simply Cooked Vegetables Such As Steamed Baby Potatoes, Green Beans And Mangetout.

View Full Recipe