Spaghetti with seafood velouté Recipe by Chef Gordon Ramsay
Ingredients
- 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
Instructions
- 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.