An impressive seafood dish that uses to steam to showcase the flavours of the sea
Serves 4
INGREDIENTS
For the Shellfish Bisque
3 tbsp olive oil
1 shallot, finely diced
1 carrot, finely diced
1 celery stick, finely diced
3 garlic cloves, sliced
12 tiger prawns, finely diced (reserve the shells and the heads)
100ml Vermouth
100ml double cream
Salt and pepper
For the Steamed Lemon Sole and Sea Vegetables
4 lemon sole fillets
1 carrot, peeled and finely diced
1 celery stick, finely diced
1 small leek, white part only, finely diced
100g sea vegetables (sea aster, sea beets, purslane or samphire)
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For the shellfish bisque, heat up the oil in a large saucepan over a high heat and add the vegetables, prawn shells and heads. Cook for 5 minutes, stirring constantly to extract all the flavour from the shells.
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Add the Vermouth, bubble to allow the alcohol to evaporate and add 500ml of water. Turn the heat down and simmer for 30 minutes.
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Strain the prawn stock into another saucepan and add the diced prawns. Cook over a medium heat for 3 minutes.
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Blend the mixture until very smooth, add the double cream, check the seasoning and keep warm until required.
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For the steamed lemon sole, place the lemon sole fillets, diced vegetables and sea vegetables on to three separate, perforated steam containers.
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Slide the trays into the Miele Freestanding Steam Oven and steam on 75°C for 3 minutes. When the time has elapsed, stir the diced vegetables into the bisque sauce.
- To serve, spoon some of the bisque sauce onto each plate, followed by the lemon sole and garnish the plate around with the sea vegetables. Serve immediately.
Food Tip: When you have taken care over choosing the best ingredients, it is important to ensure the quality is maintained during cooking. Steam is wonderful for cooking delicate fish fillets, allowing them to retain moisture and resulting in a delicious texture. The Miele freestanding steam oven is used in this recipe to prepare an indulgent seafood dish, ensuring the lemon sole and vegetables are steamed to perfection, whilst retaining their colour and nutrients.
About the Author
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