Rendezvous of Turbot, Scallops And Scampi

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2 lb Fresh turbot
1/2 pt Heavy Cream
8 oz Basmati rice
2 oz Clarified Butter
2 oz Wild rice
12 Fresh scallops; (12 to 16)
1/2 Cucumber cut into small
4 tb Brandy
2 pt Lobster bisque
12 Scampi tails; (12 to 16)

Original recipe makes 4 servings



Heat the butter in a hot frying pan. Quickly flash-fry the fish and season with salt and pepper. Remove the fish and place in a separate dish. Discard excess butter from the pan and pour in the lobster bisque. Bring to the boil and add the cream and brandy. Simmer for 2 minutes and add the cucumber barrels and replace the fish. Simmer for a further 2 minutes. Cook the basmati rice and wild rice mixed together. Arrange the fish around an island of rice with fresh chives snipped over.

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