RendezVous De Fruits De Mer Recipe
Summary
Preparation Time30 MinCooking Time30 Min
Ready In1 Hr 0 MinDifficulty LevelMedium
Health IndexHealthyServings4
Interest GroupEveryday
Ingredients
| Large scallops-4 -in shells | ||
| Scampi-8 -removed from shells | ||
| Salmon-150 g / 5 oz -cut into pieces of 15 g / 1/2 oz each | ||
| Turbot-150 g / 5 oz -cut into pieces of 15 g / 1/2 oz each | ||
| Salt | To Taste | |
| Pepper | 1 | |
| Cayenne pepper | 1 | |
| Carrot, leek and celery-20 g / 3/4 oz each-cut into julienne strips | ||
| Butter-85 g / 3 1/4 oz | ||
| Fish stock | 200 Milliliter | |
| Dry white wine | 200 Milliliter | |
| Double cream | 450 Milliliter | |
| Noilly Prat-2 tbsp | ||
| Chives-12 - 15 - finely chopped | ||
Directions
GETTING READY
1. Wash the scallops
2. Open the scallops
3. Remove the scallops from the shells along with the red roes.
4. Separate them and then wash them carefully
5. Cut the scallops into half, and then place them on a cloth to dry
MAKING
6. Season the scampi, the salmon and the turbot pieces
7. In a large pan, tip in the 20 g / 3/4 oz butter and heat gently till melted
8. Add the carrot, leek and celery to the pan and heat gently again till the vegetables are soft but not browned
9. Add the turbot and the scampi and continue to sweat for another 1-2 minutes
10. Then add the salmon and the scallops and cook for 1-2 minutes more
11. Add the fish stock and the white wine
12. Bring this mixture to the boil
13. Simmer for 2 minutes
14. Remove the seafood and the vegetables and set aside in a warm plate
15. Collect the stock and reduce it till it is half the original amount
16. Add the cream and the Noilly Prat and reduce once more
17. Return the seafood and the vegetables to the sauce
18. Add the chive to the pan
FINALIZING
19. Just before serving the sauce, add the butter to the sauce in small knobs
20. Stir gently till melted and incorporated into the mix
21. Season with salt and pepper
SERVING
22. Serve hot in individual ramekins sprinkled with dill
TIP
-The scallops can be opened by placing the shells on top of a hot plate.
-Use a teaspoon to remove the scallops from their shell
1. Wash the scallops
2. Open the scallops
3. Remove the scallops from the shells along with the red roes.
4. Separate them and then wash them carefully
5. Cut the scallops into half, and then place them on a cloth to dry
MAKING
6. Season the scampi, the salmon and the turbot pieces
7. In a large pan, tip in the 20 g / 3/4 oz butter and heat gently till melted
8. Add the carrot, leek and celery to the pan and heat gently again till the vegetables are soft but not browned
9. Add the turbot and the scampi and continue to sweat for another 1-2 minutes
10. Then add the salmon and the scallops and cook for 1-2 minutes more
11. Add the fish stock and the white wine
12. Bring this mixture to the boil
13. Simmer for 2 minutes
14. Remove the seafood and the vegetables and set aside in a warm plate
15. Collect the stock and reduce it till it is half the original amount
16. Add the cream and the Noilly Prat and reduce once more
17. Return the seafood and the vegetables to the sauce
18. Add the chive to the pan
FINALIZING
19. Just before serving the sauce, add the butter to the sauce in small knobs
20. Stir gently till melted and incorporated into the mix
21. Season with salt and pepper
SERVING
22. Serve hot in individual ramekins sprinkled with dill
TIP
-The scallops can be opened by placing the shells on top of a hot plate.
-Use a teaspoon to remove the scallops from their shell
Chef
