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.
680-900g (1 1/2- 2lb_ assorted seafood: salmon, prawns, scallops, sea bass, lemon sole or turbot.
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
Bones of 2-3 filleted fish
1 onion – roughly sliced
570ml (1 pint) water
Salt, a few peppercorns, a small bunch of parsley
- Cook the pasta in boiling water to which 1-2 tsp olive oil has been added. (This prevents the pasta sticking together during cooking).
- 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.
- 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).
- Adjust the seasoning and serve on a bed of lightly buttered pasta.
- 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.
- 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.