Fruits de Mer Auberge du Chat
Created by sean, Sunday, 01 March 2009
Description
Another good thing to do with seafood courtesy of Simon Hopkinson.
Ingredients
At a glance
Cuisine
Cooking Method
Main Ingredient
Preparation Time
Cooking Time
Budget
Course
Serves
4-6 depending on greed.
- 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
Method/steps
- Melt the butter in a large saucepan and fry the onions until golden.
- Meanwhile extract the meat from the prawns and lobster. Cut the lobster meat into slices.Keep the shells.
- Add the tomatoes to the onions and stew until soft.
- Add the brandy and white wine/cider and reduce by half.
- Add the mussels to the pan, cover and cook for a few minutes, shaking the pan from time to time.
- Drain into another pan through a colander.
- Shell the mussels when they've cooled a bit and put to one side with the rest of the shellfish.
- Roughly chop the lobster and prawn shells and add to the liquor together with the bouquet garni.
- Bring to the boil and simmer for 40 minutes, skimming off any scum.
- Strain through a very fine sieve/jelly bag.
- Reduce this fishy broth until syrupy and concentrated.
- Add the cream and simmer until the consistency of thickish custard.
- Check seasoning, add tarragon, cayenne and lemon juice.
- Heat your grill.
- Add all the shellfish to the sauce and simmer for a few minutes.
- Pour into a shallow dish (or individual dishes if you prefer),sprinkle with the grated cheese.
- Place under the grill until golden brown and bubbling.
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