Seafood in Lamb Stock
INGREDIENTS:
Number of servings
Serves 4 as a starter
List of ingredients
4 cups (1 liter) light lamb stock
1-2 carrots, cut into thin strips
1 handful of rutabaga, cut into thin strips
1 handful of celeriac, cut into thin strips
⅓lb. (150 g) fillet of redfish, cod or coalfish
4-8 Norway lobster tails
Salt and pepper
1-2 tbs. finely chopped chervil
PREPARATION:
Boil the stock in a pan that is large enough for all the ingredients. Add the root vegetables and allow them to simmer over a medium heat until they are just tender, but still slightly chewy.
Turn off the heat and add the fish and the Norway lobster. Allow to steep until the lobster is no longer shiny and the fish just about flakes away when you poke it with a fork.
Fold in the chervil and add salt and pepper to taste.