Poached Trigger Fish with Scallops

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Serves

Ingredients

Method

1. Wash the fish fillets and pat dry with kitchen paper. Slice the white lobe of each scallop in half.
2. Place the fish fillets in a shallow pan suitable for poaching and pour the warm stock over, adding the vermouth, orange juice and matchsticks of peel and a grinding of black pepper.
3. Bring slowly up to just under simmering point and poach for 2 minutes.
4. Now add the scallops and continue to poach for a further minute, or until just cooked, adding the corals of scallops for the final 30seconds cooking time: they cook very quickly.
5. Using a perforated spoon, transfer the fish fillets and scallops to a warmed serving dish and keep warm. 
6. Reduce the poaching liquid by half, until it is of a creamy consistency. Check the seasoning, trickle some sauce over and around the fillets and scallops, garnish each fillet with a clover pattern of chervil and place a scallop coral in the centre.