Fruit Di Mare Suspirus Recipe
Summary
Preparation Time30 MinCooking Time15 Min
Ready In45 MinDifficulty LevelMedium
Health IndexAverageServings6
Ingredients
| 8 live scampi or Dublin Bay prawns | ||
| Mussels | 900 Gram | |
| White wine | 75 Milliliter | |
| 1 shallot, skinned and chopped | ||
| Squid | 4 Large | |
| Cooked | 225 Gram | |
| Onions spring | 2 , trimmed | |
| Ricotta cheese | 30 Milliliter | |
| 3 star anise seed heads | ||
| Fennel | 15 Milliliter | |
| Mussel | 30 Milliliter | |
| Mussel | 150 Milliliter (Sauce) | |
| Mascarpone cheese | 60 Milliliter (Sauce) | |
| Lemon juice | 15 Milliliter (Sauce) | |
| Parsley | 30 Milliliter, chopped (Sauce) | |
| 1 lemon in wedges or slices | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Put the scampi or prawns into a large, deep heatproof bowl or casserole. Quickly pour on freshly boiling water. Cover with a lid and microwave on HIGH for 2 minutes. Leave to stand for 5-8 minutes, then drain through a colander, cover with cling film and refrigerate.
2. Put the scrubbed mussels in a large, shallow heatproof dish. Pour on the wine and add the shallot. Cover with cling film and microwave on HIGH for 2 minutes. Remove and reserve those mussels which have opened. Cover the dish and microwave on HIGH for a further 2 minutes. Again remove and reserve the cooked open mussels. If any mussels remain closed, microwave for a further minute and then discard the unopened mussels. Pour off the mussel and wine liquor through a fine plastic (or muslin lined) sieve and reserve.
3. Pull off and discard the empty half shells, reserving the mussels, each upon its shell. Cover with cling film and refrigerate.
4. Wash the squid and tug apart the head and tentacle section from the body sac. Rinse under running water to empty out all contents, including grit, discarding the transparent backbone. Cut off the tentacle section from each squid and use it partially to stuff each body sac. Remove the cooked flesh from all but four crab claws. Discard the emptied claws. Chop the spring onions finely and mix with the crab and ricotta. Break apart the star anise heads to release their aromatic seeds, then crush these and add to the crab and ricotta mixture with the fennel fronds. Season to taste and fill the squid body sacs loosely with this mixture. Push the fleshy end of one reserved crab claw into the opening of each stuffed squid.
5. Position the 4 stuffed squid on a shallow heatproof dish with the claws pointing towards the centre. To prevent them from splitting or bursting during cooking, pierce each squid 3 or 4 times with the point of a sharp knife. Pour on some of the reserved mussel cooking liquor, cover with cling film and microwave on HIGH for 3 minutes, giving the dish a quarter turn halfway through cooking time. Leave to stand for
minutes, uncovered, then cover with cling film and refrigerate. Add any cooking liquids to the reserved mussel cooking liquor.
6. Measure the mussel liquor and add more wine if necessary to make 150 ml (1/4 pint). Blend the liquor, mascarpone cheese, lemon juice and parsley smoothly together and microwave, uncovered, on HIGH for 1 minute or until hot. Allow to stand for 1 minute, taste and adjust seasonings.
7. On each serving plate put one stuffed squid, 6-8 (or a quarter share) of the mussels, 2 whole cooked scampi and a small heatproof china or glass pot containing the sauce. Cover each plate with cling film and microwave them one at a time on HIGH for 1 minute or until hot.
2. Put the scrubbed mussels in a large, shallow heatproof dish. Pour on the wine and add the shallot. Cover with cling film and microwave on HIGH for 2 minutes. Remove and reserve those mussels which have opened. Cover the dish and microwave on HIGH for a further 2 minutes. Again remove and reserve the cooked open mussels. If any mussels remain closed, microwave for a further minute and then discard the unopened mussels. Pour off the mussel and wine liquor through a fine plastic (or muslin lined) sieve and reserve.
3. Pull off and discard the empty half shells, reserving the mussels, each upon its shell. Cover with cling film and refrigerate.
4. Wash the squid and tug apart the head and tentacle section from the body sac. Rinse under running water to empty out all contents, including grit, discarding the transparent backbone. Cut off the tentacle section from each squid and use it partially to stuff each body sac. Remove the cooked flesh from all but four crab claws. Discard the emptied claws. Chop the spring onions finely and mix with the crab and ricotta. Break apart the star anise heads to release their aromatic seeds, then crush these and add to the crab and ricotta mixture with the fennel fronds. Season to taste and fill the squid body sacs loosely with this mixture. Push the fleshy end of one reserved crab claw into the opening of each stuffed squid.
5. Position the 4 stuffed squid on a shallow heatproof dish with the claws pointing towards the centre. To prevent them from splitting or bursting during cooking, pierce each squid 3 or 4 times with the point of a sharp knife. Pour on some of the reserved mussel cooking liquor, cover with cling film and microwave on HIGH for 3 minutes, giving the dish a quarter turn halfway through cooking time. Leave to stand for
minutes, uncovered, then cover with cling film and refrigerate. Add any cooking liquids to the reserved mussel cooking liquor.
6. Measure the mussel liquor and add more wine if necessary to make 150 ml (1/4 pint). Blend the liquor, mascarpone cheese, lemon juice and parsley smoothly together and microwave, uncovered, on HIGH for 1 minute or until hot. Allow to stand for 1 minute, taste and adjust seasonings.
7. On each serving plate put one stuffed squid, 6-8 (or a quarter share) of the mussels, 2 whole cooked scampi and a small heatproof china or glass pot containing the sauce. Cover each plate with cling film and microwave them one at a time on HIGH for 1 minute or until hot.
Chef
