Design a site like this with WordPress.com
Get started

Seafood

Scallops with Julienne Spaghetti of Vegetables

Scallops1
Carrot1
Courgette1
Leek50g
Lemon1
ChivesPinch
Butter25g
Vegetable oil2 tablespoons

 
Trim the scallops. Cut the carrot, courgette and leek into long strips.  Melt the butter and add the carrot. Reduce heat, cover and sweat for 2 minutes, add the leek and courgette and sweat for 1 minute. Season.  Brush scallops with oil.  Pre-heat pan and fry for 40 seconds on either side until golden brown and just cooked. Season. Add a squeeze of lemon.  Place scallops on the spaghetti.

Lobster Bisque with Langoustine and Brandy (serves 4)

 Live lobster1 small
 Langoustine heads 12
Carrot1
Tomato puree1 teaspoon
Paprika½ teaspoon
Onion1
Celery stick1
Garlic1 clove
Bulb fennel½
Tomato1
Dry white wine¼ pint
Fish stock½ pint
Cold water½ pint
Olive oil3 tablespoons
Tarragon, basil, thyme2 sprigs of each
Bay leaf1
White peppercorns¼ teaspoon
Plain flour60g / 2oz
Coriander seeds¼ teaspoon

 
Cook the lobster for 15 minutes per lb in boiling water, then cool. Crack open and extract the meat.  Chop the carrot, garlic, onion, celery, fennel and tomato. Heat the oil in a large pan. Saute the langoustines for 5 minutes until pink. Saute the vegetables until golden brown, add the tomato, plain flour tomato puree and paprika. Add wine and reduce by half. Add the stock, water and remaining ingredients. Simmer for 20 minutes until reduced by half. Strain through a fine sieve. Season. Put the brandy in the bottom of the bowl and swirl round. Put the lobster in bottom of bowl and pour bisque on top to heat. Serve with a swirl of double cream.

                                                                        =>

Crab and Avocado Gateau with Lemon Dressing

Good quality white crab meat50g
Avocado½
Red onion½
Lime1
Red chilli1 cm piece
Coriander1 tablespoon
Rocket or red chard leafHandful
Lemon1
Olive oil2 tablespoons
Plum tomato1
Caster sugarPinch


De-seed the tomato then finely dice.  Very finely dice the avocado and red onion. Finely chop the coriander and chilli. In a bowl mix together the avocado, red onion, coriander, chilli, tomato and the juice of half a lime.  Season. Add a pinch of sugar.  In a separate bowl loosen the white crab with your fingers and season. Add a little lemon juice. For the dressing, whisk together 1 spoonful of lemon juice, 3 spoonfuls of olive oil, and pinch of sugar. Season. Using a metal ring, half fill with the crab, then top with the avocado mix,   Dress the leaves with lemon dressing. Place on top. Spoon more dressing round the plate. 

Advertisement

Author: Brian Hannan

I am a published author of books about film - over a dozen to my name, the latest being "When Women Ruled Hollywood." As the title of the blog suggests, this is a site devoted to movies of the 1960s but since I go to the movies twice a week - an old-fashioned double-bill of my own choosing - I might occasionally slip in a review of a contemporary picture.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: