Seafood Platter

Methods and Directions

• Sauté the onion and garlic.
• Add the lobster meat and cook for a fewminutes.
• Add a dash of white wine and fish stock andleave it to reduce.
• Add the cream.
• Remove the meat from the pan and fill into ashell.
• Beat the egg white and pour over the lobstermeat.
• Sprinkle some Parmesan cheese and place inoven and leave until it colours.
• Poach the salmon with the lemon tea flavouredfish stock. Add roughly cut vegetables andwhite wine and season.
• Pan sear the scallions and grill the musselseparately.

• Sauté the onion and garlic.
• Add the saffron, fish stock, wine and thymeand leave the mixture to reduce.
• Heat the cream and add the butter.
• Strain the reduced mixture and stir into thecream and butter blend.