Panciotti® with scallops and North Sea prawn
480 g (16 pieces) Panciotti con cappesante e gamberi dei mari del nord 120 g fresh fava beans 2 ripe tomatoes ½ chili pepper 200 g sea bass fillet 1 shallot 1 clove of garlic 4 spoons Armagnac Brisighella extra virgin olive oil vegetable stock salt white pepper 20 strands saffron
Remove the skin from the fillets and chop into small chunks. Sauté the fava beans in the oil with the chili pepper and the clove of garlic, still in its skin. Add the vegetable stock, adjust salt and pepper. Cook in the vegetable stock until al dente. Peel and de-seed the ripe tomato and dice finely. Chop the shallot and sauté gently in the olive oil. Add the chunks of sea bass, the Armagnac, then the chopped tomato. Cook quickly over a high heat. Cook the Panciotti con cappesante e gamberi dei mari del nord in plenty salted boiling water, drain and toss through the sauce. Serve garnished with the strands of saffron.
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