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photo Bouillabaisse with cock crab and poached lobster GBC Recipe | Say Mmm

Bouillabaisse with cock crab and poached lobster GBC

Phil Fanning's stunning crab recipe combines a fragrant bouillabaisse sauce with poached lobster tails and fennel. You can use gurnard or mullet for this recipe. Serve this fish dish as a centrepiece to an ambitious dinner party
greatbritishchefs.com
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Servings:??  | Calories:2013 | Total Fat:193g  | Chol:478mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 193g
297 %
Sat Fat 29g
147 %
Total Carb 67g
22 %
Fiber 18g
73 %
Sugars 38g
---
Cholesterol 478mg
159 %
Sodium 6697mg
279 %
Protein 21g
41 %
Calories:
61% Olive oil
16% Olive oil
13% Others combined
8% Tomatoes
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

2 l water
25 ml of Pernod
1/2 lemon
12 g of salt
50 g of King Edward potatoes
1 egg yolk
1/2 garlic clove
1 pinch of saffron
10 ml of whole milk
10 ml of lemon juice
7 Slowly whisk in the olive oil in a steady stream, as if you were making a mayonnaises. Season to taste with salt then transfer into a piping bag
38 ml of olive oil
salt
8 For the semi-dried tomatoes, use a small knife to remove the core and slice a shallow cross in the opposite end. Blanch the tomatoes for 10 seconds in boiling water and refresh in ice water to remove the skin
6 plum tomatoes
9 Cut into quarters, remove the seeds and spread the tomato petals (flesh) onto a parchment lined tray. Evenly coat the tomatoes with the olive oil, sugar, salt, thyme and ground black pepper

 Directions : View recipe directions on greatbritishchefs.com
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