Spaghetti With Seafood Velouté Recipes

SPAGHETTI WITH SEAFOOD VELOUTé

Steps:

• Prepare all the seafood by first opening the oysters into a sieve over a bowl to catch the juices (see video technique). Trim and slice the salmon into 6 equal-size square chunks. If the scallops are large, cut them in half lengthways. Peel and devein the prawns if needed.
• Place the strained oyster juice and fish stock into a shallow saucepan and bring to a simmer. First add the salmon and poach for 1 min. Add the prawns and oysters (if using large ones) and poach for 1 min more. Add the scallops and poach for 1 min more, then add the oysters (if small) and simmer everything for a final min until just cooked.
• Carefully tip the fish and poaching liquid into a sieve over a large saucepan or bowl, keeping all the salmon chunks intact.
• Heat half the butter in the cleaned shallow pan and add the shallot. Cook very gently for 5 mins until soft but not coloured, then pour in the alcohol and boil until reduced to a few tablespoons. Pour in the poaching liquid and boil down until reduced by half, about 20-25 mins. Stir in the cream and, once more, reduce by half. Turn down to a gentle simmer and whisk in the rest of the butter.
• Gently add the seafood to the sauce, taking care not to break up the salmon. Simmer lightly until heated through, then add most of the herbs, squeeze over the lemon juice and set aside.
• Meanwhile, cook the spaghetti in plenty of boiling water until just done, about 3-4 mins, then drain well and add back to the pan with a drizzle of olive oil and the rest of the herbs. You are now ready to plate up.
• Use a roasting fork to twirl a neat bundle of spaghetti. Stand the bundle in the middle of a warm large pasta bowl. Alternate the salmon and seafood around the pasta. Spoon the sauce over the seafood, top the pasta with the chervil or parsley sprigs and serve immediately.

SPAGHETTI WITH SEAFOOD VELOUTé (GORDON RAMSAY)

Steps:

• Combine water, bay leave and thyme leaves in a small pot and bring to a boil. Peel and devein the prawns, reserving the prawn heads and shells. Add the prawn heads and shells into the boiling water. Simmer for 15 to 20 minute to extract the flavours of the prawns. Strain the stock into another clean pot.
• Gently rub 1 teaspoon salt into the peeled and deveined prawns and set aside for 10 minutes. Rinse off the salt, pat dry with paper towels and set aside. Skin the salmon fillet (or you can leave it, which was what I did) and slice it into 1½-inch chunks. Season with a little salt and set aside.
• Reheat the stock until it starts to simmer. Add in the salmon chunks and simmer for 1 minute. Add in the prawns and the clams and simmer until the clams are cooked. Remove all the seafood with a slotted spoon and set aside.
• Boil a large pot of well-salted water and cook the spaghetti until al-dente, according to package's instructions.
• In a third pot, melt the butter over medium-low heat then add in the onion. Sauté gently until the onion is translucent, then add in the stock. Bring to a simmer and add in the cream and cherry tomatoes. Add in the seafood and season with salt and black pepper (I used very little salt, so remember to do a taste-test before seasoning the sauce!) Bring the sauce to a simmer but take note not to boil it.
• By now your pasta should be cooked - drain well (no need to rinse under cold water). Take a bunch of pasta, twirl and plate it. Spoon the seafood and the sauce over the pasta. Garnish with parsley and serve immediately.

SPAGHETTI WITH SEAFOOD

Steps:

• Cook the clams and mussels with 1/2 cup water until cooked. Reserve the liquid. Remove the meat from inside the clams and mussels; discard the shells.
• In boiling salted water, begin cooking the spaghetti. Simultaneously, heat up the extra-virgin olive oil on medium-high heat in a large saute pan. Add the crushed red pepper and shaved garlic and slowly saute. Just when the edges of the garlic become lightly browned, remove the pan from the heat and add a large ladle (approximately 8 ounces) of the pasta cooking water to the saute pan. Put it back on the heat but do not increase the flame.
• When the pasta is three-quarters of the way cooked, remove from the boiling water to the saute pan. Reserve the cooking liquid.
• Continue cooking the spaghetti using the reserved pasta cooking liquid, as needed. Add more clam/mussels liquid to achieve creaminess. Just before the pasta is cooked, add the clams, mussels, squid, and shrimp. Finish cooking the pasta with all the seafood until al dente.
• Remove the seafood pasta from the pan and toss with the sea urchin. Serve immediately.

SHRIMP VELOUTE

Steps:

• Melt butter in frying pan. Add onion and mushrooms. Saute until onion is soft and clear.
• Stir in flour. Add milk, lemon juice and tomato sauce. Stir over heat until it is boiling and thickens.
• Add shrimp, sour cream, sherry and pinch of garlic powder.
• Turn into 2 quart casserole and bake uncovered at 350 degrees for about 30 minutes until bubbly hot.
• BAKED RICE: Combine all ingredients together in 2 quart casserole. Cover and bake in 350 over for about 40 minutes or until rice is tender. Fluff with fork and serve.

SPAGHETTI WITH SEAFOOD SAUCE

Steps:

• Heat the oil in a pan and add the onion and garlic. Fry over a moderate heat for 6-7 minutes, until the onions have softened.
• Meanwhile, cook the spaghetti in a large pan of boiling salted water for 10-12 minutes until al dente. Stir the passata, tomato puree, oregano, bay leaf and sugar into the onions and season well.
• Bring to the boil, then simmer for 2-3 minutes.
• Add the shellfish, lemon juice and 2 Tbsp of the parsley.
• Stir well, then cove r and cook for 6-7 minutes.
• Meanwhile, drain the spaghetti when it is ready and add the butter to the pan.
• Return the drained spaghetti to the pan and toss in the butter.
• Season well.
• Divide the spaghetti among four warmed plates and top with the seafood sauce. Sprinkle with the remaining 1 Tbsp parsley, garnish with whole prawns and serve immediately.