FISH & MORE by Valéry Drouet

Author:Valéry Drouet
Language: eng
Format: epub
Tags: fish, shellfish, fish soup, fish stock, court-bouillon, sauces, plancha grill, recipes for the stove, side dishes seafood
ISBN: 9783848009299
Publisher: h.f.ullmann
Published: 2015-08-16T16:00:00+00:00

SHELLFISH PARCELS

PREPARATION : 30 minutes

COOKING TIME : 10 minutes

INGREDIENTS

Serves 6

For the mussel and herb parcels

- 5½ lb (2½ kg) mussels, washed thoroughly and drained

- 1 onion, peeled and chopped

- 2 shallots, peeled and chopped

- 1 celery stick, trimmed and finely diced

- 7 tbsp (100 ml) olive oil

- generous ¾ cup (200 ml) white wine

- 3 sprigs thyme

- 1 large sprig rosemary

- 1 bunch chives, chopped

- 3 sprigs chervil, chopped

- 3 tbsp olive oil

- salt, ground pepper

For the citrus cockle parcels

- 6¾ lb (3 kg) cockles, washed thoroughly and drained

- 3 oranges

- 4 shallots, peeled and chopped

- 7 tbsp (100 ml) white wine

- ⅔ cup (150 ml) heavy cream

- ⅔ cup (150 g) butter

- juice of ½ lemon

- salt, ground pepper

- ⅔ cup (150 g) butter

- 4 sprigs thyme

To make the mussel and herb parcels: in a pan, sweat the onion, shallots, and celery in the olive oil for 5 minutes on medium heat. Add the white wine, rosemary and thyme sprigs, and salt and pepper. Boil for 5 minutes on medium heat.

Pre-heat the plancha. Cut out 6 large squares of aluminum foil or waxed paper. Divide the mussels between the squares, placing them in the center. Pour on a small amount of the white wine mixture. Sprinkle with chervil and chives. Carefully close the parcels.

Place the parcels on the very hot plancha and cook, undisturbed, for 10 minutes. Serve immediately.

To make the citrus cockle parcels: zest 2 of the oranges and squeeze the juice from all three.

Put one quarter of the shallots and one quarter of the zest in a pan. Add the white wine and reduce by two-thirds on medium heat. Pour in the cream and one third of the orange juice, then boil for another 6–8 minutes on medium heat. Remove from the stovetop and beat in the cold, diced butter. Season with salt and pepper and then add the lemon juice. Keep it hot.

Pre-heat the plancha to maximum. In a bowl, mix the remaining orange juice with the thyme, olive oil, remaining shallots, orange zest, and salt and pepper to taste. Cut out 6 large squares of aluminum foil or waxed paper. Divide the cockles between them, placing them in the center of each square, then pour on a small amount of the orange mixture. Close the parcels and place them on the plancha. Cook, undisturbed, for approximately 10 minutes. Serve immediately with the citrus butter.

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