Halibut Parcels in Lettuce - prawns

Method

• Wilt the lettuce leaves in boiling water, and refresh them in cold water.
• This will make them more manageable.
• Shell and devein the prawns and mince or chop them finely.
• Chop the spring onions finely, and mix with the prawns.
• Spread the mixture on to the lettuce leaves and place a bit of halibut on the top of each.
• Dust them with paprika, then put in more prawn and roll up into neat parcels.
• If necessary, use two leaves per parcel to make them water-tight.
• Peel and trim if necessary, and then put the baby carrots, fennels, leeks and shallots into the bottom of a large pot and add chicken stock and wine inches Bring to boil and simmer for 20 minutes.
• Carefully place the fish parcels on top of the vegetables and cook with the lid on for another 8-10 minutes - but no more - depending on the thickness of your parcels.
• Gently tip all the liquid from the pot into another pan to finish the sauce, holding back the vegetables and fish with the lid.
• Shake the cornflour in a little bit of cold water and whisk into the liquid.
• Simmer until thickened, then turn off the heat.
• Whisk the egg whites in a bowl until thye peak, fold in the yolks.
• Pour the warm stock into the egg mixture, stirring with a whisk.
• Put bowl over a saucepan of boiling water and gradually whisk in the lemon juice.
• Continue to whisk until the sauce thickens like a custard.
• Adjust seasoning with salt and pepper.
• Return the sauce to the pot of fish and parcels and vegetables, leave for 5 minutes for the flavours to mingle.