- Rating:
- Servings:
- 6
- Difficulty:
- Total Time:
- Recipe By:
- Laurent Grangien
Ingredients
- 6 pieces Sea Scallops (8 oz)
- 6 pieces Shrimp (6 oz)
- 1 pound Mussels
- 1 pound Clams
- 1 1/2 pound Fish (salmon, halibut and mahi-mahi are my favorites – use more than one kind)
- 2 pound White Rose Potato turned, peeled and shaped attractively
- 6 ounces Pearl Onions
- 1 pound Chanterelle Mushrooms
Sauce
- 2 ounces Onions
- 2 ounces Organic Carrots
- 2 ounces Organic Celery
- 2 ounces Leeks
- 2 cloves Peeled Garlic
- 1 bunch Rosemary
- 1 bunch parsley -
- 2 quarts Red Wine
- 2 cups Fish Stock
- Salt and Pepper to taste
- 1 cup Clam Juice
- 1 cup Veal Stock
- 4 ounces Butter
- 1 ounce Flour
- 1 pinch Sugar
Directions
To Make Sauce
Dice all the vegetables and sauté with 3 oz. of the butter. Add the red wine, fish stock, veal stock and clam juice. Cook slowly until you have 3 cups of liquid left. Strain. Add salt and pepper to taste. Finish if necessary with 1 Tbsp. of roux.
Fricassee
Boil the potatoes in water. Sauté the chanterelles in butter. Caramelize the pearl onions with a little butter and sugar. Set all aside. These will all be sautéed together at the end. The mussels and clams are cooked with the onion and white wine. Cook the seafood in the sauce.
To Plate up
Distribute evenly into six bowls the seafood, sauce and shellfish. Saute together the potatoes, mushrooms and pearl onions in a little butter. Then divide and place vegetables atop the seafood of each serving. Enjoy!
