Hugo’s Summer Bouillabaisse

Posted by System Administrator Wednesday 17th September 2014 0 Comment(s) Wine & Food Inspirations,

Restaurant: Hugo's, Merrion Row

 

 

 

6, Merrion Row, Dublin 2
 
Sommelier: Ursula Shiels
 
Website: Hugos.ie
 
Email: info@hugos.ie
 
Telephone Number for Bookings: 6765955


Chef: Maraget Roche
Preparation time: 1 Hour 30 Minutes
Cooking time: 45 Minutes
List of Ingredients: Seafood


Method:

 

Ingredients

 

1x50g Plaice

1x50g Scallops

2x20g Langoustine

50ml Bouillabaisse sauce

2 x Bulbs Baby Fennel

2x Potatoes

1 pinch of Saffron

Handful of Baby Spinach

Method

  • Gently Cook Potatoes in Saffron Water
  • Heat Bouillabaisse Sauce
  • Blanch baby fennel in a butter/water emulsion until tender
  • Roast the scallops & langoustines, add plaice to hot pan until cooked
  • Sautee spinach
  • Assemble neatly all ingredients on plate & serve sauce in jug to be poured by diner themselves

 


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