Scallop gratins with sea bass, mussels and prawns

Scallop gratins with sea bass, mussels and prawns
  • Serves icon Serves 4 as a light lunch, 8 as a starter
  • Time icon Hands-on time 45 min, oven time 10 min

”This is a dish that used to be on the menu at The Seafood Restaurant, where the group chef is Stephane Delourme. It’s his take on a pleasingly old-fashioned recipe from Normandy: seafood in a cream, fish stock and white wine sauce.” – Rick Stein

Nutrition: For 4

Calories
336kcals
Fat
19.1g (9g saturated)
Protein
28.4g
Carbohydrates
11.2g (0.8g sugars)
Fibre
0.4g
Salt
1.7g
Calories
336kcals
Fat
19.1g (9g saturated)
Protein
28.4g
Carbohydrates
11.2g (0.8g sugars)
Fibre
0.4g
Salt
1.7g

Ingredients

  • 400ml fresh fish or shellfish stock
  • Fresh thyme sprig
  • 1 bay leaf
  • 240g sustainable sea bass fillet, skinned
  • 4 sustainable British king scallops, each sliced in half to form 2 discs
  • 15g butter, plus extra for frying
  • ½ banana shallot, finely chopped
  • 16 British mussels, scrubbed, beards removed, (discard any that don’t close when tapped sharply on the work surface)
  • 2 tbsp dry white wine
  • 20g plain flour
  • 40ml double cream
  • 1 lemon, halved for squeezing
  • 40g button mushrooms, stalks removed and thickly sliced
  • Knob of clarified butter or ghee (see tip)
  • 40g panko breadcrumbs
  • 16 sustainable raw king prawns, peeled

You’ll also need…

  • 8 scallop shells (available from your fishmonger) or 8 shallow ramekins →

Method

  1. Heat the oven to 180°C/160°C fan/gas 4. Put the fish stock in a deep, heavy-based frying or sauté pan. Warm gently with the thyme and bay, add a pinch of salt, then lower the sea bass fillet into the stock. Poach for 1-2 minutes, turning over halfway through the cooking time. Remove with a slotted spoon and set aside, then repeat with the scallops. Strain the stock and keep warm to make the sauce.
  2. Heat a knob of butter in a medium saucepan that has a tight-fitting lid. Once the butter is foaming, add the shallot and fry for 30 seconds. Add the mussels, stir quickly, then pour in 1 tablespoon of the wine and cover with the lid. Cook for 3-4 minutes, shaking the pan occasionally until the mussels have just opened. Strain in a colander/sieve, making sure you catch and reserve the liquid. Remove the mussels from their shells (discard any that haven’t opened; discard the shells).
  3. To make the sauce, melt the 15g butter in a medium pan over a medium heat, then stir in the flour and cook, stirring, for 1 minute. Pour in the remaining tablespoon of wine then, whisking continuously, slowly add the warm fish stock and mussel liquid (be careful not to add any grit) to form a smooth sauce. Simmer for 10 minutes to thicken, stirring occasionally, then stir in the cream and season to taste with a squeeze of lemon juice and salt.
  4. Heat an extra knob of butter in a frying pan and add the mushrooms. Add 2 tsp water and juice of half a lemon and cook for 3-4 minutes until soft. Pour any excess liquid into the sauce. Set the mushrooms aside on a plate. Wipe out the pan and heat the clarified butter (see tip), add the panko breadcrumbs and fry for 2-3 minutes until lightly golden.
  5. To assemble the gratins, put a little sauce in a scallop shell/ramekin and top with half a scallop, some flakes of sea bass, 2 mussels, 2 prawns and 3-4 mushroom slices. Finish with a covering of sauce and a sprinkle of panko breadcrumbs. Bake for 10 minutes before serving.

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