Name: Mixed Fish and Shellfish in Dill Sauce
Yield: Serves 6
Ingredients: A handful of parsley stalks; ½ onion, skinned and halved; 5 fl oz/140 ml dry white wine; 6 scallops; Dill Sauce; A few fronds of dill, to garnish (optional); ¾ pint/420 ml water; 1 lb/450 g halibut (or turbot or monkfish, also firm-fleshed white fish); ½ lb/225 g (shelled weight) prawns, or Morecambe Bay shrimps if you can get them; 1¼ lb/570 g salmon; Fish skins and bones; ⅛ bulb of fennel; A few black peppercorns; ½ tsp rock salt; 1 stick of celery, washed and chopped

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This is a delicately flavoured cold fish and shellfish main course – perfect food for summer eating.

Ingredients

1¼ lb/570 g salmon
1 lb/450

Method

Fillet the salmon (or ask your fishmonger to do this for you) and skin it, and the halibut or other fish. Cut the fish into bite-sized chunks. Trim the dark tube off each scallop, and cut each scallop in half (leave the corals whole).

Put all the ingredients for the court bouillon into a saucepan and bring to simmering point. Simmer gently, with the saucepan covered, for about 40 minute

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 160,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of