Serves 10
1kg
potato puree
500g turbot
500g salmon
500g cod
500g sole fillet
6 hard boiled eggs
200g spring onions
40ml anchovy essence
1tsp English mustard
10ml Worcester sauce
20g chervil, chopped
100g mayonnaise
100g clarified butter
Salt and Pepper
For the pane
10 eggs
500g flour
500g white breadcrumbs
Garnish
(quantities to taste)
Black olives
Oven dried organic tomatoes (see note)
Basil
Garlic
Olive oil
Salt, pepper,sugar
(Note: take the organic tomatoes, cut in half, sprinkle with salt,
pepper, sugar, olive oil, chopped garlic and basil, and place in the
hotplate for 4-5 hours.)
Sauce
1 litre white wine
150g shallots
30g butter
1 litre fish stock
1 lemon zest
10 peppercorns
1/2 litre cream
200g basil puree
Sour cream and chives
400ml of double cream
Juice of 1-2 lemons
Salt and pepper
Chives (to taste)