Spaghetti with seafood velouté in ten minutes
Fry in a large fry pan until slightly brown:
1 large minced shallot or 1 small onion in a little butter
Add the following and poach only:
250 to 350 ml fish stock
100 to 200 ml white wine or dry vermouth or half of each
300 gm skinned salmon or other fish cut into small fillet
8 oysters
3 large scallops or 6 smaller scallops
12 medium raw prawns
large handful mixed finely chopped soft herbs including parsley and chives
Add but do not boil:
50 gm butter (optional)
150 ml cream
1 tablespoon lemon juice (optional)
Serve on cooked spaghetti
Chervil or parsley sprigs to serve
