Seafood “a la nage” with Coconut Cream


  • 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


  1. Blanch seafood (dory fillet, prawns and mussels), fennel and potato in fish stock with saffron and garlic
  2. Separate the seafood and place in a bowl. Dish out the fennel, tomato and potato, and place them around the seafood.
  3. Season the fish broth with salt and Kara UHT Coconut Cream. Bring to boil.
  4. Pour fish broth over the seafood and sprinkle with chives.

Serving portion: 1 person

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