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


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



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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