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sean

Fruits de Mer Auberge du Chat



Ingredients


  • 700g cooked shell-on prawns

  • 700g cooked fresh lobster

  • 1.8kg fresh mussels, cleaned and debearded

  • 4 large raw scallops, trimmed of the small attached hard muscle and cut into chunks; leave the pink roe whole

  • 50g butter

  • 2 medium onions, peeled and finely chopped

  • 400g tin of tomatoes

  • 3tbsps brandy

  • 1/2 bottle dry white wine or cider

  • 1 bouquet garni

  • 570ml whipping cream

  • 1 tbsp chopped fresh tarragon

  • pinch cayenne pepper

  • juice of 1/2 lemon

  • 3tbsps grated Gruyere or Emmental




Recipe


  1. Melt the butter in a large saucepan and fry the onions until golden.

  2. Meanwhile extract the meat from the prawns and lobster. Cut the lobster meat into slices.Keep the shells.

  3. Add the tomatoes to the onions and stew until soft.

  4. Add the brandy and white wine/cider and reduce by half.

  5. Add the mussels to the pan, cover and cook for a few minutes, shaking the pan from time to time.

  6. Drain into another pan through a colander.

  7. Shell the mussels when they've cooled a bit and put to one side with the rest of the shellfish.

  8. Roughly chop the lobster and prawn shells and add to the liquor together with the bouquet garni.

  9. Bring to the boil and simmer for 40 minutes, skimming off any scum.

  10. Strain through a very fine sieve/jelly bag.

  11. Reduce this fishy broth until syrupy and concentrated.

  12. Add the cream and simmer until the consistency of thickish custard.

  13. Check seasoning, add tarragon, cayenne and lemon juice.

  14. Heat your grill.

  15. Add all the shellfish to the sauce and simmer for a few minutes.

  16. Pour into a shallow dish (or individual dishes if you prefer),sprinkle with the grated cheese.

  17. Place under the grill until golden brown and bubbling.




Comments

Serve with rice or crusty bread and a salad.
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