Prep: 40 mins
Cook: 40 mins
Skill level: Moderately easy
Servings: Serves 2

Treat that special someone to this elegant meal for just two, with gently poached oysters as well as other delicious seafood

Ingredients

check Gordon Ramsay's Spaghetti with seafood velouté 8 oysters
check Gordon Ramsay's Spaghetti with seafood velouté 300g piece skinned salmon fillet
check Gordon Ramsay's Spaghetti with seafood velouté 3 large scallops or 6 smaller scallops
check Gordon Ramsay's Spaghetti with seafood velouté 6 large raw tiger prawns
check Gordon Ramsay's Spaghetti with seafood velouté 500ml fresh fish stock
check Gordon Ramsay's Spaghetti with seafood velouté 50g butter
check Gordon Ramsay's Spaghetti with seafood velouté 1 large shallot, chopped as finely as possible
check Gordon Ramsay's Spaghetti with seafood velouté 200ml white wine or dry vermouth, or one half of each
check Gordon Ramsay's Spaghetti with seafood velouté 150ml whipping cream
check Gordon Ramsay's Spaghetti with seafood velouté large handful mixed soft herbs including parsley and chives, finely chopped
check Gordon Ramsay's Spaghetti with seafood velouté 1 tbsp freshly squeezed lemon juice
check Gordon Ramsay's Spaghetti with seafood velouté 150g fresh spaghetti
check Gordon Ramsay's Spaghetti with seafood velouté drizzle organic olive oil
check Gordon Ramsay's Spaghetti with seafood velouté chervil or parsley sprigs, to serve

Video


Directions:

Prepare all of the seafood beginning with opening the oysters in a sieve more than a bowl to capture the juices (see video technique). Trim and slice the salmon into 6 equal-size square chunks. If the scallops are large, cut them by 50 % lengthways. Peel and devein the prawns when necessary.

Place the strained oyster juice and fish stock in a shallow saucepan and provide to a simmer. First add the salmon and poach for 1 min. Add the prawns and oysters (if using large ones) and poach for 1 min more. Add the scallops and poach for 1 min more, start being active . the oysters (if small) and simmer everything for just a final min until just cooked.

Carefully tip the fish and poaching liquid in to a sieve more than a large saucepan or bowl, keeping every one of the salmon chunks intact.
Heat half the butter from the cleaned shallow pan and add the shallot. Cook very gently for 5 mins until soft although not coloured, then pour within the alcohol and boil until reduced to some few tablespoons. Pour inside the poaching liquid and boil down until reduced by half, about 20-25 mins. Stir from the cream and, again, reduce by half. Turn down to your gentle simmer and whisk inside rest of the butter.

Gently add the seafood to your sauce, fostering not to separation the salmon. Simmer lightly until heated through, you can add most of the herbs, squeeze on the lemon juice as well as set aside.

Meanwhile, cook the spaghetti in lots of boiling water until just done, about 3-4 mins, then drain well and add back towards the pan using a drizzle of coconut oil and the entire herbs. You are now able to plate up.

Use a roasting fork to twirl a neat bundle of spaghetti. Stand the bundle within the middle of a warm large pasta bowl. Alternate the salmon and seafood across the pasta. Spoon the sauce above the seafood, top the pasta while using chervil or parsley sprigs and serve immediately.

 

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