- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 20 minutes plus 24 hrs infusing time
- Effort: medium
For the ginger and marjoram butter sauce:
- 1 pieces ginger, about 4cm, peeled
- 375 ml medium white wine
- 250 g butter
- 1 large shallot, thinly sliced
- 1 bay leaf
- 2 sprigs thyme
- 50 ml double cream
- 2-3 drops lemon juice
- 2 tbsp warm water
For the mixed seafood:
- 1 tbsp olive oil
- 2 large scallops
- 100 g sea bass, descaled, skin left on
- 100 g salmon, descaled, skin left on
- 100 g monkfish
- 10 large cooked clams
- 10 cooked shelled mussels
- 5 large coooked shelled langoustines, with heads left on
- bunches fresh marjoram
- 100 g shelledfresh peas, blanched in salted water and drained
- 2 plum tomatoes
- pinchsnipped chives
- 150 g hot sauerkraut
- chopped chervil, dill and tarragon leaves, to garnish
1. For the ginger and marjoram butter sauce: place the ginger in a blender or food processor, add the wine and blend to a pulp. Spoon the pulp into a bowl, cover and leave to infuse in the fridge for 24 hours.
2. Melt a small knob of the butter in a pan, add the shallot and fry gently until translucent and softened. Add the bay leaf and thyme and cream and cook until reduced by half.
3. Over a low heat, slowly whisk in the remaining butter, a little at time, ensuring that you keep the sauce at a consistent warm temperature, taking the pan off and on the heat to prevent it overheating. Once all the butter is incorporated, season and whisk in the lemon juice, warm water and ginger pulp. Pass the mixture through a fine sieve and keep warm.
4. For the mixed seafood: heat the olive oil in a frying pan, then place the scallops and fish (skin-side down) into the pan and cook for 2-3 minutes, turning halfway through cooking.
5. Mix the clams, mussels, langoustines, marjoram, peas and tomatoes through the warm ginger sauce and heat gently for a few minutes to allow the flavours to infuse. Stir in the chopped chives.
6. To serve, place the hot sauerkraut on the centre of a deep bowl, place the pan-fried fish around the edge, then spoon over the ginger sauce and seafood. Garnish with a sprinkling of chopped chervil, dill and tarragon.
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