(*) a 200 g Loup de mer, turbot and redfish 1. Roughly dice the onion and garlic. Remove the skin from the carrots. From the fennel, chop the fennel greens and set aside. Clean and rinse the leek. Roughly dice half of each of the carrots, fennel and leeks and cut the other half into tender strips. Remove the flesh from the Norway lobster tails and set aside.
2. Heat 3 tbsp. olive oil in a saucepan and sauté the diced vegetables with the Norway lobster tails and claws.
Add the paradeis pulp and sauté briefly. Add bay leaf, thyme, cherry tomatoes and saffron. Season lightly with salt and season with pepper. Extinguish with 4 tbsp Noilly Prat and fill up with white wine. Add the washed fish bones. Mix 1 1/2 liters of cold water with the egg white and add. Make 40-45 min at low temperature (must not make).
In the meantime, cut the fish fillets into 2-3 cm pieces. Heat the remaining olive oil and sauté the vegetables cut into strips. Extinguish with the remaining Noilly Prat and place the fish pieces and Norway lobster on top. Cover and cook at low temperature for 2-3 minutes. Season with salt and pepper. Cool. Divide vegetables and fish evenly in deep plates and place covered to cool.
Pour fish stock carefully through a sieve lined with kitchen towel into a saucepan. Soak gelatin in cold water. 600 ml warm
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