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1
Wilt the lettuce leaves in boiling water, and refresh them in cold water.
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2
This will make them more manageable.
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3
Shell and devein the prawns and mince or chop them finely.
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4
Chop the spring onions finely, and mix with the prawns.
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5
Spread the mixture on to the lettuce leaves and place a bit of halibut on the top of each.
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6
Dust them with paprika, then put in more prawn and roll up into neat parcels.
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7
If necessary, use two leaves per parcel to make them water-tight.
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8
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.
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9
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.
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10
Gently tip all the liquid from the pot into another pan to finish the sauce, holding back the vegetables and fish with the lid.
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11
Shake the cornflour in a little bit of cold water and whisk into the liquid.
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12
Simmer until thickened, then turn off the heat.
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13
Whisk the egg whites in a bowl until thye peak, fold in the yolks.
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14
Pour the warm stock into the egg mixture, stirring with a whisk.
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15
Put bowl over a saucepan of boiling water and gradually whisk in the lemon juice.
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16
Continue to whisk until the sauce thickens like a custard.
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17
Adjust seasoning with salt and pepper.
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18
Return the sauce to the pot of fish and parcels and vegetables, leave for 5 minutes for the flavours to mingle.
