Platter of Fish and Shellfish
|Skinless turbot fillet||16 Ounce (8 Pieces, 2 Ounce Each)|
|Skinless sea bass fillets||16 Ounce, skinned (8 Pieces, 2 Ounce Each)|
|Cooked lobsters||5 Pound, cooked freshly (Use The Claw And Tail Meat From 4, 1 1/4 Pound Each Freshly Cooked Lobsters)|
|Skinless monkfish fillets||24 Ounce (8 Pieces, 3 Ounce Each)|
|Fresh chervil/Fresh parsley||1 Tablespoon (For Garnish)|
|Lemon balm/Mint sprigs||1 Tablespoon (For Garnish)|
|Lime segments||1 Tablespoon, peeled (For Garnish)|
|For steaming broth|
|Shallot||1 , finely chopped|
|Dry white wine||3⁄4 Cup (12 tbs) (Medium Bodied)|
|Fish stock||1⁄2 Cup (8 tbs)|
|Lemon balm sprigs/Fresh mint sprigs||2 (Fresh)|
|Chervil sprig/Fresh parsley sprigs||3 Large (Fresh)|
|Bay leaf||1 , broken|
|Olive oil||3 Tablespoon|
|Lobster shell||2 , crushed and pounded|
|Shallots||3 , finely chopped|
|Carrots||2 , finely chopped (Young Variety)|
|Parsley stems||5 (Fresh)|
|Bay leaves||2 , broken|
|Fish stock||2 Cup (32 tbs)|
|Dry white wine||1 Cup (16 tbs) (Medium Bodied)|
|Unsalted butter||1⁄2 Pound, diced (2 Sticks)|
|White pepper||To Taste|
For the sauce, heat the oil in a saucepan, add the lobster shells and cook, stirring occasionally, for 5 minutes.
Stir in the shallots and carrot, and cook gently, stirring occasionally, until the shallots are softened.
Stir in the whiskey and set alight.
When the flames have died down, stir in the parsley stems, peppercorns, bay leaves, stock and wine.
Cover and simmer for 20-25 minutes.
Strain the liquid, pressing down well on the vegetables to extract as much liquid from them as possible.
Measure the liquid—there should be about 1 1/2 cups.
If insufficiently reduced, boil down further.
Put the ingredients for the steaming broth into the bottom of a steamer or a large saucepan and bring to a boil.
Place the turbot in the steaming basket, place over the broth and cover.
Steam for 30 seconds.
Add the sea bass and steam for 1 minute, then add the lobster and monkfish and steam for 2 minutes longer.
Add the scallops and steam for a final 30 seconds.
Remove from the heat but keep covered.
Over a very low heat, gradually beat the butter into the sauce liquid, making sure each piece is fully incorporated before adding the next.
Season and keep warm over a very low heat.
Do not allow to boil.
Arrange the fish and shellfish on a large warmed platter and garnish with sprigs of chervil and lemon balm and lime segments.
Serve with the sauce in a warmed sauce-bowl.