This classic French recipe stands or falls with the quality of its ingredients so buy the freshest fish and seafood possible. Deliciously simple, typically French.
Whiz up butter, salt tarragon, parsley, garlic and a dash of pastis until it’s nice and green.
Rub the fish with olive oil and sea salt and roast or grill for 5 minutes, add the shellfish give it another 4 – 5 minutes. Meanwhile put the eggs and water in a bowl and whisk until they double in size and are full of bubbles, over a gentle heat drizzle in the butter as if you were making mayonnaise, season with lemon juice and salt and pepper, add any juices from the fish. Arrange the fish on a plate; spoon over some of the sauce then put the whole plate back under a hot grill until it just browns. (Be careful this takes only a minute or so and can burn easily.) Melt the garlic butter and then spoon this over the top of the now glazed seafood.
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