An unforgettable recipe to make any occasion extra special.
Ingredients
- 10 uncooked dublin bay prawns (in their shells)
- 5 smoked mussels
- 5 scallops out of shell
- 4 shallots
- 1 bottle of white wine
- essence
- 500 g dark-red, over-ripe tomatoes (coarsely chopped)
- 1 fennel bulb (trimmed and chopped)
- 2 celery sticks (chopped)
- 1 large shallots (finely chopped)
- 1 garlic cloves (thinly sliced)
- 25 g light soft brown sugar
- 1 tsp each fresh basil, chervil, and coriander leaves
- 20 ml pernod
- 1 tsp tabasco
- 1/2 tsp worcestershire sauce
- salt and cayenne pepper
- garnish
- 4 basil leaves
- leaves of 1 coriander sprig
- 1 ripe tomato (skinned, seeded and diced)
- lime segment
Method
- To make the essence, purée all the ingredients in a blender with 1/4 litre cold water and a pinch each of salt and cayenne. Transfer to a chinois or very fine sieve placed over a bowl and put in the fridge. Leave to strain overnight.
- When ready to serve the next day, drop the prawn into a saucepan of boiling salted water. Return to the boil and cook for 2-3 minutes until all the shells turn pink. Drain the prawn and leave to cool, then peel off the shell.
- Pre-heat a pan on a high heat. Clean mussels, removing any grit or beard.
- When the pan is hot, add the mussels, chopped shallots and carefully add the white wine.
- Immediately place lid on the pan and cook for 5 minutes. Remove from heat and check the mussels have opened.
- When semi-cool add to essence (or place in refrigerator and add to essence when required.) Once added, bring the essence and mussel to a light boil.
- Pre heat pan and with 1 tsp olive oil add to frying pan. Season scallop and sear on each side till light brown. Do not over cook.
- Pour the essence into a pouring container
- To serve, put the prawns, scallop, oysters, and lemon segments into the 2 inch deep dish with the herbs. Pour the essence over them, and garnish with the herb leaves and diced tomato flesh. Serve
