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The Flowers In The Sea

This The Flowers In The Sea recipe uses Fish Stock, Fresh Cream, Butter, and Watercress. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 1/3 cup
• 1 cup
• 1 1/3 cup
• 40 g
• 80 g

Method (preview)

1. 1

   Pile up alternating layers of fish and lettuce, starting with a bottom layer of salmon, then lettuce, garoupa, lettuce, salmon, lettuce, garoupa, and a final layer of lettuce.

2. 2

   Place a dot of sea urchin or lobster roe (optional)

3. 3

   To cook: 1.

4. 4

   To make sauce, reduce white wine with chopped shallots to thickness of essence.

5. 5

   Add fish stock and reduce again.

6. 6

   Add fresh cream, and remainder of sea urchin or lobster roe (optional).

7. 7

   Strain sauce, add salt and pepper and a few drops of lemon juice. Stir in butter and lobster coral (or paprika). Keep warm.

8. 8

   To cook artichokes, bring a pan of water to the boil.

9. 9

   Add some lemon juice drops, salt, a little plain flour and whole baby artichokes, and simmer for 25 to 30 minutes.

10. 10

    Remove artichokes and discard green outer leaves.

11. 11

    Cut white artichoke bottoms so that they have flat bases.

12. 12

    3. (Optional) Boil sea urchins, adding a little vinegar or lemon juice, oil and salt to pan. (Please note that the very prickly urchins must be handled with care!

13. 13

    Although they are edible garnishes, special eating tongs are recommended!)

14. 14

    Heat fish stock.

15. 15

    Simmer wrapped balls for about five minutes, remove pan from heat and leave aside for 1 to 2 minutes.

16. 16

    During simmering prepare the presentation plates as below.

17. 17

    2. Place two artichoke bottoms on each plate, laying two layers of trimmed artichoke leaves around each bottom.

18. 18

    Remove fish balls from stock and make three cross-wise inci- sions on top of each. (Cling wrap will fall away, and cut “blossoms” reveal their layers and “pollen' of sea urchin roe.) Lifting it clear of its cling wrapping, place one fish ball on each artichoke bottom.

19. 19

    4. Add watercress and cooked sea urchin (or alternative garnish) to each plate.