SHELLFISH RAGOUT

If you want to change your diet plan and want to include sea foods, then you have to choose the Shellfish Ragout recipe. This will surely provide you a delicious and high class taste that you will definitely never forget.

Serves :

Preparation Time :

30 minutes

Cooking Time :

45 minutes

Preparation Method :

If the scampi or prawns arc raw, steam for 5 minutes over the fish stock, and leave to cool slightly.
Remove the shells from the scampi, roughly chop and add the shells to the fish stock. Simmer for 10 minutes, and then discard the shells.
Otherwise, place the carrots, radishes and the mange tout in a steamer compartment, cover with a tight-fitting lid and steam over the fish stock for 3 minutes.
Meanwhile cut the scampi and scallops in half, taking care to leave the coral whole. Place all the shellfish in the steamer with the vegetables.
Sprinkle with lemon juice and dill sprigs. Season well with salt and pepper. Steam for 3 to 5 minutes. Remove, set aside and keep warm.
Reduce the stock by half by boiling rapidly. Add the watercress and Quark, and then puree the sauce in a blender or food processor. Taste and adjust seasoning, if necessary.
Pour the sauce into a warmed serving dish, pile the shellfish in the centre, and garnish with dill and watercress.
Serve immediately.

INGREDIENTS

20 scampi or Mediterranean prawns
500 ml strong fish stock
20 baby new carrots
15 radishes, topped and tailed
150 grams mange tout, topped and tailed
8 prepared large scallops, fresh if possible, or
15 Queen Scallops
750 grams mussels, scrubbed and beards removed
500 grams fresh clams, scrubbed
Juice of 2 lemons
4 dill sprigs
Salt
Freshly ground black pepper
Bunch watercress
150 grams Quark

Garnish

Dill sprigs
Watercress sprigs

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