Ingredients
Martini veloute
500ml martini dry
500ml fish stock
1 L double cream
4 spring of thyme
1 shallot
Pie filling
8 Scottish scallops
8 medium prawns
400g smoked haddock
4 fillets of red mullet
12 mussels
1 sprig thyme
1 clove garlic
100ml white wine
Pie crust
400g puff pastry
2 eggs yolks
200g mash potatoes
Vegetables
4 baby carrots
1 bulb of fennel
75g board beans
To garnish
Fresh tarragon
Fresh chervil
Fresh chives
Salt & pepper
Method
Reduce martini with shallots and thyme to 150ml.Add fish stock and reduce to 300ml.Add double cream and reduce by half.Keep warm.
Steam the mussels with thyme, white wine and garlic.Sear scallops but don’t cook through.Sear prawns but don’t cook through.Cut the smoked haddock in 4 portions and sear but don’t cook through.Sear red mullet skin side down until crisp.
Cut 4 rounds from the puff pastry by using a saucer, roughly 8cm in diameter.Brush with egg yolks and bake according to packet instructions.When cooked allow to cool and fill pastry with mash potato using a piping bag.Poke a hole in the base and insert the nozzle, pipe until the pastry feels full and heavy.
Blanch the baby carrots in boiling salted water until tender.Split the fennel in half and slice each half into 4 wedges using the root to keep the leaves intact. Blanch these in the same water as the carrots.Blanch the beans and peel off outer skin. Reserve all.
To garnish
Heat up 4 cast iron skillets and arrange fish and vegetables inside. Cover with sauce and let it bubble away for 5 minutes until the fish is cooked.Sprinkle with fresh chopped herbs. Check seasoning and correct where needed.Heat the pastries filled with mash in the oven and when hot, put on top of the pies.
Alifu Alifu Atoll
Halaveli 09130
Republic of Maldives
+960666 7000