Symphony of Seafood

Here is a dish that comes together in munites, this light and delicate sauce combines extremely well with a variety of seafood. Asparagus, samphire & seasonal vegetables can also be added.

 

Ingredients

680-900g (1 1/2- 2lb_ assorted seafood: salmon, prawns, scallops, sea bass, lemon sole or turbot.

 

Sauce

55g (2oz) butter

140ml (1/4 pint) dry champagne or dry white sparkling wine

12g (1/2 oz) cornflour

280ml (1/2 pint) whipping cream

A pinch of cayenne and black pepper

225g (8oz) pasta

Fish Stock

Bones of 2-3 filleted fish

1 onion – roughly sliced

1 carrot

1 leek

570ml (1 pint) water

Salt, a few peppercorns, a small bunch of parsley

 

Method

  1. Cook the pasta in boiling water to which 1-2 tsp olive oil has been added. (This prevents the pasta sticking together during cooking).
  2. Melt the butter in a large pan and lightly toss the defrosted uncooked fish for 1-2 minutes.  After cooking remove from the pan and cook the sauce.
  3. To the melted butter add the fish stock and finely sliced leeks, asparagus and cook gently for a further 2 minutes.  Add the champagne, lightly whipped cream and blended cornflour and cook until bubbling lightly.  Do not overcook or the sauce will become thin.  Return all the fish to the pan, stirring very gently until all the fish is lightly cooked (2-3 minutes).
  4. Adjust the seasoning and serve on a bed of lightly buttered pasta.
  5. In this dish the flavour will be improved if it is made with a good fish stock.  Remember it can be made very easily and frozen, then used on demand.
  6. Place all the ingredients in a pan, bring slowly to the boil, and simmer gently for 30 minutes.  Strain to remove any scum, then cool before freezing.