John Myers
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Deconstructed Fish Casserole with King Prawns and Scallops
The perfect deconstructed fish casserole with king prawns and scallops recipe with a picture and simple step-by-step instructions.
Fish broth
- 500 g Fish heads
- 1 tbsp Salt
- 1 tbsp Vegetable oil
- 0,25 Pc. Onion
- 0,25 Pc. Fennel bulb
- 0,5 Pc. Leek
- 1 Pc. Celery stalk
- 1 Pc. Clove of garlic
- 125 ml White wine dry
- 200 ml Water
- 1 Pc. Fresh smooth parsley
- 1 Pc. Tarragon
- 1 Pc. Bay leaf
- 3 Pc. Peppercorns
Mashed potatoes
- 500 g Potatoes
- 50 ml Cream
- 25 ml Milk
- 25 g Butter
- Salt
Tartar sauce
- 25 ml Milk
- 100 ml Cream
- 3 Pc. Diced shallot
- 1 Pc. Clove of garlic
- 100 ml White wine
- 1 Pc. Plum tomato
- 2 tbsp Peas
- 20 Pc. Capers
- 6 Pc. Gherkins
- 1 Pc. Shallots chopped
- 0,5 Pc. Hard boiled egg
- 1 tsp Parsley
- 1 Pc. Lemon zest
- 1 tsp Lemon juice
fish
- 1 Pc. Salmon fillet
- 1 Pc. Cod
- 10 Pc. King prawns
- 5 Pc. Scallops
- Olive oil
- Salt
- Pepper
Fish broth
- Place the fish bones and heads in a large bowl and cover with cold water. Add salt. Let rest for an hour. Drain and rinse the fish under cold running water.
- Heat the oil in a large saucepan over medium heat. Add onion, fennel, leek, celery and garlic. Steam the vegetables for about 3 minutes.
- Add fish heads and bones. Deglaze with wine. Bring to the boil, then add 1L water (liquid should just barely cover the fish). Add a tablespoon of freshly chopped parsley, a sprig of tarragon, a bay leaf and three whole peppercorns.
- Simmer on low temperature for about 20 minutes. The broth shouldn’t boil. Scoop off any foam that builds up on the surface with a spoon.
- Drain through a fine-mesh sieve into a pan. Boil the broth until the liquid is reduced by half – there should be 100-125 ml left. Set aside until the broth is needed.
Mashed potatoes
- Preheat the oven to 180 ° C / gas mark 4.
- Cook the potatoes in the oven. This can take up to 90 minutes. As soon as the potatoes are tender, remove them from the oven and let them cool for 5 minutes.
- Peel off the skin with a small knife. Briefly bring the cream, milk and butter to the boil in a pan. Puree the potatoes. Slowly fold in the milk until it is smooth. Season to taste with salt.
Tartar sauce
- Fry shallots and garlic in olive oil over medium heat. Deglaze with white wine and let reduce.
- Add the fish stock and cream to the pan. Slowly reduce the liquid until it has the consistency of a thin sauce. Season to taste with salt and pepper.
- Put the contents of the pan in a blender and mix until smooth. Pass through a fine sieve.
- Measure out 12,120 ml of the sauce and add the peeled and diced plum tomato, peas, capers, gherkins, diced shallot, half a hard-boiled egg, parsley, lemon juice and lemon zest.
- Simmer gently and combine ingredients while stirring gently.
fish
- In a large pan, heat olive oil over medium heat. Season the fish pieces with salt.
- Fry the fish pieces in the pan on both sides.
- Sear the scallops and prawns for about 2 minutes on each side.
Serving
- Spoon the sauce onto a preheated plate. Put mashed potatoes on the saucepan with a piping bag. Place a piece of the fish, a scallop and a shrimp on each plate.
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