INGREDIENTS:
(1 servings)
2 Tablespoons butter
2 ounces rockfish
2 ounces scallops
2 ounces fresh Maine Lobster meat
2 teaspoons shallots
1 ounces cognac
2 ounces fumet
1 teaspoon tomato puree
4 strips each julienne red & green pepper
1 dash lemon, to taste
1/3 cup heavy cream
1 pinch salt & pepper, to taste
For garnish parsley
DIRECTIONS:
Heat butter in a sauté pan dredge rockfish & scallops in flour & sauté 3-4 minutes. Add Maine Lobster meat & shallots & sauté for several minutes. Add cognac and ignite. Remove seafood from pan & keep warm.
Deglaze pan with fumet, add tomato puree, red & green pepper, lemon, heavy cream and salt & pepper. Reduce by 1/4, add seafood & reheat. Serve in a brown boat with parsley for garnish.
NUTRITIONAL:
Per serving:
(does not include fumet)
calories 786
carbohydrate 25 g
cholesterol 250 mg
total fat 54 g
protein 37 g
sodium 699 mg
dietary fiber 5.5 g
calcium 141 mg
Nutritional information provided by MasterCook. These profiles are meant to be approximate guides to nutrient contents of the recipe. Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers.
