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Rendezvous of Turbot, Scallops and Scampi

12 Fresh scallops; (12 to 16)
12 Scampi tails; (12 to 16)
2 lb Fresh turbot
2 pt Lobster bisque
2 oz Clarified butter
4 tb Brandy
1/2 Cucumber cut into small barrels
1/2 pt Double cream
8 oz Basmati rice
2 oz Wild rice

Heat the butter in a hot frying pan. Quickly flash-fry the fish and season with salt and pepper. Remove the fish and place in a separate dish.

Discard excess butter from the pan and pour in the lobster bisque. Bring to the boil and add the cream and brandy. Simmer for 2 minutes and add the cucumber barrels and replace the fish. Simmer for a further 2 minutes.

Cook the basmati rice and wild rice mixed together.

Arrange the fish around an island of rice with fresh chives snipped over.

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