Because of the fracture and the plaster, Jean’s doctor told her that she was unable to attend her godson’s wedding in Australia at the end of January, a dream holiday that Jean had been looking forward to. She would have returned from her trip to Australia last week had she been able to go…
Once James had the low-down on Jean’s tale, and some inspiration for her dinner, he got to work in the kitchen cooking her a comfort food treat of Seafood Nage.
Ingredients:
4 Monkfish nuggets
2 Lobster Tails - cooked
4 King scallops
2x 8oz / 225g pieces of Salmon fillet
2x 10oz / 275g pieces of Red Mullet
4 Langoustines
8 Mussels
NB The selection of fish can be varied eg sea bass and sole are nice to use to replace any of the above
1 shallot - chopped
1 Garlic clove (optional) chopped
butter / olive oil
½ bulb of Fennel - sliced
few sprigs of Thyme
½ glass white wine
cold water
100ml / 31/2 fl oz Double Cream
1 oz / 25g Butter
½ oz / 15g Flat leaf Parsley
salt and freshly ground black pepper
A small selection of baby vegs eg: sugar snaps, turnips, carrots.
Method:
1. To prepare the fish (alternatively ask your fishmonger to do it for you reserving the bones to make the stock): Use a fish scaler or the back of a knife to remove any scales from the red mullet or bass. Fillet the fish using a filleting knife (from a good cookshop or fishing tackle supplier). Reserve the bones to make the stock.
Skin the sole if used.
Remove the membrane from the monkfish tails and scallops.
Debeard the mussels.
Remove the pin bones from the mullet using a pair of tweezers.
Remove the tails and shells from the langoustines and reserve for the stock.
2. To prepare the stock: In a large pan sweat together the shallot, fennel and garlic if used, in a little olive oil and butter until soft.
Add the fish bones and cover with COLD water. Bring to the boil and SIMMER for 20 – 30 mins. Strain and reduce the stock by half.
3. For the fish: Cut into bite sized pieces and sauté in batches in a little olive oil and butter skin side / presentation side down. When cooked half way through, turn over. Langoustines and lobster should be added to the pan when the rest of the fish is nearly cooked. Season with salt and pepper. Remove from the pan and keep warm.
4 For the vegetables: Cook in boiling salted water until tender. Drain and sauté in a little butter to glaze.
5 To finish the sauce: Heat the reduced stock, add the wine and double cream and reduce down further to give a nice glazed consistency. Add some salt and pepper and a knob of butter.
6 Add the sauce to the vegetables in the pan and finally add the mussels. Bring back to the boil. Once the mussels start to open add the chopped parsley and season with salt and freshly ground black pepper. Discard any unopened mussels.
7 To serve: Arrange the pieces of fish in the serving bowls. Add the sauce with the vegetables and mussels and serve.
