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02 January 2013,23:33 by
D.Sumithra

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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 :
8

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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