FISH WITH FLAIR – FIT FOR A GALA DINNER

SECOND COURSES
DIFFICULTY

DIFFICULTY

COOK TIME

COOK TIME

INGREDIENTS

Ingredients (serves 4)

2 lobsters
2 crabs (spider or other variety)
8 prawns
1 tub gurnard
1 gilthead sea bream
1 carrot
1 stick of white celery
1 shallot
assorted herbs
brown sandwich loaf

Ingredients for the mousse

1 bass
60/70g Latteria Soresina butter
brandy or vodka
chives
salt

Ingredients for the sauce

30g Latteria Soresina butter
25g flour
2dl Latteria Soresina milk
1 ladleful meat stock
½ glass dry white wine
1 ladleful fish stock
½ tbsp mustard powder

PREPARATION

Prepare the mousse.

Boil the bass and put all the cooked flesh in a blender, add butter at room temperature and blend.

At this point, add vodka or brandy or both, to taste.

Add a drop at a time and blend, checking for taste before adding more.

Add a touch of colour with finely chopped chives and adjust salt to taste.

Clean all the fish and separate the fillets from the parts to be discarded, such as the tail, head and bones.

Boil a bunch of tarragon in a good-sized pan along with the shallot, celery, carrot and the discarded parts of the fish. Filter the liquid, setting a ladleful aside for the sauce.

Prepare the sauce.

Melt the butter, add the flour, combine and pour in 2 dl of hot milk.

Allow the sauce to thicken for 5 minutes, mixing with a whisk, and adjust salt and pepper to taste.

Heat the meat stock in a pan with the wine and a ladleful of fish stock, reduce the liquid to a quarter of its volume, add the sauce and mustard powder and cook for 5 minutes.

Boil the lobsters and crabs in the filtered fish stock, then cut them in half and keep warm.

Prepare a basket with herbs, thyme, tarragon, bay leaves… for cooking in a steamer and steam the fish and prawns separately.

Place the slices of bread between two sheets of baking paper or clingfilm, press down gently with a rolling pin to flatten them out, cut them in half – or however you prefer – and toast them lightly.

Stack all the seafood on a serving platter in a pyramid-like arrangement, serve with the sauce and mousse, placed at either end of the platter, and with the toasted bread.