Steamed seafood with creamy mash
This deceptively simple dish is perfect for a dinner party. Seafood, mash and a creamy fish sauce, all ready in 30 minutes.
Ingredients
For the sauce
- 25g/1oz butter
- splash olive oil
- 2 shallots, finely chopped
- 1½ fennel bulb, cored removed and finely chopped
- 1 garlic clove, finely chopped
- 2 kaffir lime leaves
- splash white wine vinegar
- 100ml/4fl oz vermouth
- 250ml/9fl oz fish stock
- 100ml/4fl oz double cream
- 1 tbsp dill
- 3 spring onions, finely chopped
- 1 tbsp chives, finley chopped
- 1 lime
- salt and freshly ground black pepper
For the mash
- 500g/1lb 2oz potatoes, peeled and roughly chopped
- 100²µ/3½´Ç³ú butter
- 150ml/5fl oz double cream
For the seafood
- 200²µ/7¼´Ç³ú turbot fillet, pin-boned and cut into strips
- 200²µ/7¼´Ç³ú sea bass fillet, pin-boned and cut into strips
- 100²µ/3½´Ç³ú red mullet fillet, pin-boned and cut into strips
- 2 langoustines (or other large prawns)
- 2 small squid, cleaned, cut into rings
- 4 king scallops
- handful fresh mussels, cleaned and beards pulled off (tap any open mussels on a firm surface; discard any that don’t shut tightly within a few seconds)
- 1 tbsp dill
- 1 tbsp toasted panko bread crumbs
Method
To make the sauce, melt the butter with the olive oil in a large pan. Sweat the shallots, fennel, garlic and kaffir lime leaves on a low heat, until soft. Add the vinegar and the vermouth and cook, until the liquid has reduced by half.
Add the stock and cook, until reduced by half again. Add the double cream, bring to the boil and add the herbs, spring onions and lime juice. Season with salt and pepper and set aside.
To make the mash, put the potatoes in a large pan of boiling water over a high heat. Cook until the potatoes can be easily broken with a fork. Drain and leave in the colander for 3–4 minutes, until the steam has evaporated.
Add the butter and cream and mash the potatoes with a potato masher, until smooth.
Put a steamer over a pan of boiling water. Add the seafood and cook for 3–4 minutes, until cooked. Discard any mussels that remain closed.
To serve, spoon the mash onto four plates, scatter over the seafood and spoon over the sauce. Garnish with dill and the panko breadcrumbs.
