By him: mussels with blue cheese & white wine

Recipe from Citrus and Candy
Ingredients
1/2 Tbsp / 7.5ml olive oil
7.5g unsalted butter
1/2 small leek, halved lengthways and sliced thinly
1 cloves garlic, finely chopped
90ml dry white wine
60g creamy blue cheese, rind removed (Australian Shadows of Blue from Gippsland)
90ml cream
750g mussels, washed, scrubbed, beards removed and left to strain in a colander
Handful of chives or parsley, chopped
 
Instructions
  1. Heat up the oil and butter in a wok or large pan over medium heat. Sauté leek and garlic for about 5 minutes or until vegetables have softened.
  2. Deglaze with the wine, cook for a minute then add the blue cheese and stir until completely melted. Stir through the cream, bring to a boil then toss the mussels through. Stick on the lid and cook for about 5 minutes, shaking the pan occasionally until the mussels have opened up.
  3. Remove mussels with a slotted spoon into serving bowls (discard any unopened mussels). Cook sauce until reduced by a third and check for seasonings (though it should be salty enough from the cheese and brine). Spoon sauce over mussels, garnish with herbs and serve hot with crusty bread.

Serves 2.

 

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By him: spaghetti with seafood velouté

Recipe by Gordon Ramsay from Good Food magazine, May 2010
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 half of each
150ml whipping cream
large handful mixed soft herbs including parsley and chives, finely chopped
1 tbsp lemon juice
150g fresh spaghetti
drizzle olive oil
chervil or parsley sprigs, to serve
 
Tip:
Homemade fish stock
You can buy fresh fish stock from some supermarkets, but homemade is best. For the amount needed here, cover about 750g fish bones, sliced onion and leek with a glass of white wine and 1 litre of water. Add a bay leaf and thyme sprigs and bring to the boil. Skim any froth, simmer for 20 mins, then strain.
 
Instructions
  1. Prepare all the seafood by first opening the oysters into a sieve over a bowl to catch the juices. Trim and slice the salmon into 6 equal-size square chunks. If the scallops are large, cut them in half lengthways. Peel and devein the prawns if needed.
  2. Place the strained oyster juice and fish stock into a shallow saucepan and bring 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, then add the oysters (if small) and simmer everything for a final min until just cooked.
  3. Carefully tip the fish and poaching liquid into a sieve over a large saucepan or bowl, keeping all the salmon chunks intact.
  4. Heat half the butter in the cleaned shallow pan and add the shallot. Cook very gently for 5 mins until soft but not coloured, then pour in the alcohol and boil until reduced to a few tablespoons. Pour in the poaching liquid and boil down until reduced by half, about 20-25 mins. Stir in the cream and, once more, reduce by half. Turn down to a gentle simmer and whisk in the rest of the butter.
  5. Gently add the seafood to the sauce, taking care not to break up the salmon. Simmer lightly until heated through, then add most of the herbs, squeeze over the lemon juice and set aside.
  6. Meanwhile, cook the spaghetti in plenty of boiling water until just done, about 3-4 mins, then drain well and add back to the pan with a drizzle of olive oil and the rest of the herbs. You are now ready to plate up.
  7. Use a roasting fork to twirl a neat bundle of spaghetti. Stand the bundle in the middle of a warm large pasta bowl. Alternate the salmon and seafood around the pasta. Spoon the sauce over the seafood, top the pasta with the chervil or parsley sprigs and serve immediately.

Serves 2

velouté sauce, along with tomato, Hollandaise, Bechamel and espagnole, is one of the sauces of French cuisine that were designated the five “mother sauces” by Auguste Escoffer in the 19th century, which was a simplification of the “Sauce Carême” list of Marie-Antoine Careme. The term velouté is from the French adjectival form ofvelour, meaning velvet.

In preparing a velouté sauce, a light stock (one in which the bones used have not been previously roasted), such as chicken or fish stock, is thickened with a blond roux. Thus the ingredients of a velouté are equal parts by mass butter and flour to form the roux, a light chicken or fish stock, and salt and pepper for seasoning. The sauce produced is commonly referred to by the type of stock used e.g. chicken velouté.

From Wikipedia, the free encyclopaedia