Hong Kong Lobster

Italian cod-fish

• A LOBSTER OF ABOUT 1 KG
• 300 GRAM BROCCOLI
• 300 GRAM CARROTS
• 1 DECILITER FISH STOCK
• GINGER ROOT, grated
• 1 CLOVE GARLIC
• 1 TBSP CORN STARCH

• 4 COD-FISH FILLETS
• 1 LEMON
• 100 GRAM MOZZARELLA
• 50 GRAM BACON

Boil and shell the lobster and cut it into pieces. Cut the broccoli and the carrots and blanch them. Stir fry the lobster during three minutes, add garlic and ginger and stir fry 2 minutes more. Mix the corn flour with the fish stock, add to the lobster and heat until the mixture thickens. Add the broccoli and the carrots.  
 

Put the fish fillets in an oven dish, press the juice out of the lemon and sprinkle it over the fish, put salt and fresh milled pepper on them. Cut the mozzarella in slices and put them on the fish, put the bacon on the mozzarella. Bake in the oven at 200 degrees during 25 minutes.

This recipe can be prepared with any kind of white fish fillet. 
Serving suggestion:
Serve with boiled potatoes with butter and dill, a tomato mozzarella salad, and a glass of white sauvignon.
Dessert:
Chocolate crème brulee