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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|Serving Size: 1 Serving (372g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 321 (54%)|
|Amt Per Serving||% DV|
|Total Fat 35.7g||48 %|
|Saturated Fat 21.5g||108 %|
|Monounsaturated Fat 9.7g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 100.5mg||31 %|
|Sodium 196.6mg||7 %|
|Potassium 266.2mg||7 %|
|Total Carbohydrate 58.3g||17 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 54.8g|
|Protein 7.7g||11 %|
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Calories per serving: 592
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