I like to prepare this recipe even thought a bit tasky to prepare, but it is worthwhile when you done this lovely dish and presented to your guest.

So here another winning recipe:





A Medley of Celtic Seafood

Ingredients
Serves-1
Pan-fried Seabass
Seabass

Lemon & Dill Cream Sauce
Dill
Double Cream
1 Lemon

Cannelloni Tube
1 Sheet Filo Pastry
1 Potato
10 Wild Mushrooms

Salmon Roulade
6oz Salmon Fillet
1 Sheet Roasted Seaweed
1 Egg Yolk

Seared Scallop
1 King Scallop

Marinated Prawns
3 Raw Whole Tiger Prawns
1 Chilli
Olive Oil

Carrot & Cougette Batons
1 Courgette
1 Carrot

Method

Filo Cannelloni Tube
Cut the filo into a 10cm x 50cm strip. Oil the handle of a wok and wrap the filo pastry around the handle, brush with butter to seal and bake till golden brown. Boil the potatoes until they are cooked, drain well, add butter and warm milk, mash and season. Cook off the wild mushrooms, season to taste and add to potato mix. Pipe the potato mix in the cannelloni. Garnish with a few more wild mushrooms on top.

Salmon Roulade
Wash, bone and trim the salmon. Place in food processor, add an egg yolk and blend until smooth. Spread evenly on the seaweed sheet. Place on a sushi mat and roll. Wrap tightly in cling film, place in pan with boiling water and simmer until salmon is cooked through. Take out of film and cut a straight base and a diagonal top.

Seared Scallop
Griddle the face side to give grill marks, and roast off in some lemon juice. Season to taste.

Marinated Chilli Prawns
Marinade the prawns in a little oil and diced chillies over-night. Pan-fry the prawns with some of the oil until tender. Take off the shell, leaving the tail and season to taste.

Carrot and Courgette Batons
Cut the vegetables into batons. Cook off in boiling water, until they are just cooked. Season to taste.

Pan-fried Seabass Fillet
Scale, bone and trim the fillet into a diamond shape. Seal (skin side down) in a hot pan until it’s golden in colour, turn over and finish cooking the fish through. Season to taste.

Lemon and Dill Cream Sauce
Juice the lemon. Reduce some double cream, add the lemon at the last minute with some chopped dill. Season to taste.

Lemon Rind Twirl Garnish
Peel the lemon, slice rind thinly and blanch in hot water. Wrap the lemon rind around a skewer and place in a warm oven to dry out. It should keep its shape so slide it off and two pieces of chives in between and garnish.

To Serve
Assemble as photograph shown here.
Larger photograph is available at Culinary gallery. Happy cooking to all!