Ingredients
- 60g dory fillet
- 2 prawns, peeled
- 2 green mussels
- 40g fish stock
- 80g potato, turned
- 15g fennel, julienned
- 15g tomato, julienned
- 5g garlic, chopped
- 5g saffron
- 3g chives
- 20ml Kara UHT Coconut Cream
Seafood “a la nage” with Coconut Cream
Method
- Blanch seafood (dory fillet, prawns and mussels), fennel and potato in fish stock with saffron and garlic
- Separate the seafood and place in a bowl. Dish out the fennel, tomato and potato, and place them around the seafood.
- Season the fish broth with salt and Kara UHT Coconut Cream. Bring to boil.
- Pour fish broth over the seafood and sprinkle with chives.
Serving portion: 1 person
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