Seafood Pot-au-feu
Recipe by James Martin from James Martin's Brittany
French for “pot on the fire”, this is a classic French dish usually made with meat and vegetables. James Martin makes a creamy seafood version
Serves 4
Ingredients
- 100g Butter
- 6 Monkfish, cheeks
- 6 baby Turnips, cut in half
- 1 Shallots, finely sliced
- 300 g Salmon, bones removed, diced
- 30 cockles
- 4 sprigs Thyme, chopped
- 50ml Pernod
- 12 langoustines
- 200g haddock, bones removed and diced
- 20 Mussels
- 100 ml water
- 6 large Prawns, (crevette), cooked
- 300ml double cream
- squeeze lemon juice
- small bunch flat leaf Parsley, chopped
- small bunch chervil, chopped
Method
- Melt the butter in a large pan over a medium heat and add the monkfish cheeks. Start to colour on the first sides then add the baby turnips and sliced shallot and cook for 2-3 minutes. Turn the cheeks over to brown the other sides.
- Add the diced salmon to the pan. Stir in the cockles and thyme and cook for 2-3 minutes.
- Add the Pernod and reduce by half. Add the langoustine, haddock and mussels; pour over the water and cover with a lid. Cook for about 2-3 minutes. Give a quick stir and cover again for a further 4 minutes.
- Add the crevettes followed by the cream and bring back to the boil.
- Stir in the lemon juice, herbs, salt and pepper. Taste for seasoning and serve with chunky bread.
Notes & Tips
Recipe reproduced with permission of Good Food Channel.
