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Braised Sea Perch and Crayfish with Truffle and Cucumber

3 ea Uncooked crayfish weighing approximately 900g each
150 ea Tomatoes, skinned and diced (reserve skins and trimmings)
1 c Fish stock
500 ea Sea perch, filleted, trimmed and cut in fingers
Salt and pepper to taste
Butter
30 ea Truffle and Juice (cut truffle in julienne strips)
1/2 c Dry red port
2 1/2 c Cream
100 ea Cucumber, cut in fingers
30 ea Chervil, chopped

Cut the crayfish in half and remove the meat from the shells. Blend the shells and tomato trimmings with the fish stock in a blender. Place in a saucepan and simmer over a low flame until the flavour has developed (approximately 5 to 10 minutes). Strain the stock through a fine sieve. Season the crayfish and sea perch with salt and pepper. Melt the buffer in a pan and quickly cook the sea perch and crayfish over high heat. Add the stock, truffle juice and port and allow to stand for a few minutes. Remove the crayfish and sea perch and keep warm. Reduce the cooking liquid over high heat, add cream and truffle julienne. Reduce to a sauce consistency. Arrange fish and crayfish on individual plates, coat with sauce and garnish with warmed cucumber fingers and diced tomato. Sprinkle with chervil and serve at once.




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