Peel and chop the prawns, beat the egg and mix with the parmesan, pasta and dill. Form small patties and shallow fry until golden brown. Use the fresh fish bones to make for fish stock to use for sauce, simmer stock fro 45 minutes. In a saute pan, saute the chopped garlic and shallot until lightly browned in butter, add the wine, stock and simmer by half. finish the sauce with cream and simmer. Place the fish fillets on a non stick oven tray season, drizzle with olive oil and grill in the oven skin side up. on a well preheated griddle pan grill the seasoned as asparagus and serve as a base for the fritters and the fish. Dice the courgette, blanche and use to garnish.
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