St Tudno's Hotel, Llandudno - Ian Watson - Fricasse of autumnal seafood and shellfish

PUBLISHED: 10:00 20 January 2010 | UPDATED: 16:35 20 February 2013

Fricasse of autumnal seafood and shellfish with laverbread

Fricasse of autumnal seafood and shellfish with laverbread

Ian Watson, head chef at St Tudno's Hotel, Llandudno, has created this simple recipe<br/>of Fricasse of autumnal seafood and shellfish with laverbread which makes the most of the freshest ingredients

The nights are drawing in and the winter season is upon us. This gives you the perfect excuse to cook up a host of delicious, comforting treats for you and your family. Everything from roast dinners to thick, warm soups with crusty bread might do the trick or slabs of warm
chocolate fudge cake may be more your thing. For something just as delicious but a little bit different try this seafood dish to keep those November chills away.

Ian Watson, head chef at St Tudno's Hotel, Llandudno, has created this simple recipe which makes the most of the freshest ingredients which enhance the flavours of this autumn inspired meal


Fricasse of autumnal seafood and shellfish with laverbread


Ingredients

50g butter
4 shallots (small dice)
175 ml gewrztraminer
350 ml chicken stock
200 ml double cream
250g fresh cockles and 250g fresh mussels - washed and cleaned
Salt and cayenne pepper
500g cod, turbot and seabass (skinned and cut into strips 2cm thick)
100g spinach
250g carrots and kohl rabi (diced and cooked)
1 orange segmented
20 pink peppercorns
50g laverbread
Small handful of chervil and parsley (chopped)
300g tagliatelle Verdi (cooked)


Method

Melt the butter and sweat the shallots till soft, add wine and reduce by half, add chicken stock and reduce again by half, add double cream and bring to a simmer.

At this point add the cockles and mussels and cook until they open, remove from the sauce, take the meat out of the shells and save for later.

Season the sauce with a pinch of cayenne pepper and salt to taste.

Now add the strips of seafood to the sauce and poach on a low heat for 3 mins.

Lastly add the remaining ingredients with the exception of the pasta and the reserved shellfish and cook for a further 2 mins.

To serve
Place the cooked tagliatelle in the middle of a warm bowl, carefully with a slotted spoon put the fish around the pasta and ladle the sauce over.



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