CANAPÉ: BOUILLABAISSEyacht inspired cuisine

INGREDIENTS• Monkfish x 1 tail (Lobster would be a great alternative)

• Shallot x 2

• Fennel x 2

• Red Pepper x 2

• Cherry Tomatoes x 10

• Garlic x 8 bulbs

• Pastis x 50ml

• Good quality fish stock

• olive oil x 180ml

• Smoked paprika x 1 teaspoon

• Bread crumbs x 2 Tablespoons

This makes approx. 25 canapés.

1. To make the bouillabaisse sauce gently sauté the shallots, fennel and 4 cloves of crushed garlic for a couple of minutes. Add 1 red pepper and cook until soft.

2. Add the Pastis and flambé.

3. Add cherry tomatoes and cover with fish stock. Turn to low and simmer until most of the stock has been reduced.

4. Allow to cool slightly and blend. This should be a loose paste. Season to taste.

5. To make the rouille, blister 1 red pepper under grill or over naked flame. Place in sealed bag and to steam then remove skin and seeds.

INSTRUCTIONS

6. In a blender place pepper, 4 garlic cloves and smoked paprika. Then b lend until a smooth paste. Slowly and the olive oil follow by the bread crumbs. Place in piping bag.

7. Trim the film off the Monkfish, remove the spine bone and dice fillets into 3cm pieces.

8. Panfry in medium hot pan with a little olive oil for 2 minutes each side and season.

9. To serve place enough bouillabaisse sauce to cover the base of the china spoon. Gently add the monkfish on top and pipe on small amount of Rouille.

INSTRUCTIONS

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Serving Suggestion: with a glass of Pastis, plenty of ice and a jug of water.

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