Mixed Fish and Shellfish in Dill Sauce

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

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

Fish course
Pescatarian
Gluten-free
Summer

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