Fricassée of Seafood with Spring Onions and Tomato

Name: Fricassée of Seafood with Spring Onions and Tomato
Ingredients: 300 ml/½ pint fish stock; Sea salt and freshly ground white pepper; 225 ml/8 fl oz double cream; 150 ml/¼ pint dry sherry; 6 Dublin Bay prawns; 6 scallops; Sea salt and freshly ground white pepper; 2 tomatoes; 1 X 175 g/6 oz fillet of John Dory; 15 X 115 g/4 oz red mullet; 1 X 175 g/6 oz filet of sea bass; 1 X 175 g/6 oz filet of salmon; 6 large spring onions, finely sliced; 85 g/3 oz butter; Flat parsley leaves

Preparation info

Serves
3-6

Difficulty
Medium

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

The quantities given here are for a first course, but this can be served equally well as a main course for three people. If a particular fish is not available, substitute it for something similar.

Ingredients

15 X 115 g/4 oz red mullet
1 X 175 g/6

Fish course
Starter
Gluten-free
Pescatarian

Method

Preheat the oven to 190°C/375°F/Gas Mark 5.

Fillet all of the fish; the skin should also be removed from the salmon and John Dory. Cut each fillet of fish into 6 pieces. Shell, trim and wash the scallops; dry well. Leaving the roe attached to 1 piece, cut the w