Steamed seafood with creamy mash
This deceptively simple dish is perfect for a dinner party. Seafood, mash and a creamy fish sauce, all ready in 30 minutes.
For the sauce
For the mash
For the seafood
- 200g/7¼oz turbot fillet, pin-boned and cut into strips
- 200g/7¼oz sea bass fillet, pin-boned and cut into strips
- 100g/3½oz red mullet fillet, pin-boned and cut into strips
- 2 langoustines (or other large prawns)
- 2 small squid, cleaned, cut into rings
- 4 king scallops
- handful fresh mussels, cleaned and beards pulled off (tap any open mussels on a firm surface; discard any that don’t shut tightly within a few seconds)
- 1 tbsp dill
- 1 tbsp toasted panko bread crumbs
To make the sauce, melt the butter with the olive oil in a large pan. Sweat the shallots, fennel, garlic and kaffir lime leaves on a low heat, until soft. Add the vinegar and the vermouth and cook, until the liquid has reduced by half.
Add the stock and cook, until reduced by half again. Add the double cream, bring to the boil and add the herbs, spring onions and lime juice. Season with salt and pepper and set aside.
To make the mash, put the potatoes in a large pan of boiling water over a high heat. Cook until the potatoes can be easily broken with a fork. Drain and leave in the colander for 3–4 minutes, until the steam has evaporated.
Add the butter and cream and mash the potatoes with a potato masher, until smooth.
Put a steamer over a pan of boiling water. Add the seafood and cook for 3–4 minutes, until cooked. Discard any mussels that remain closed.
To serve, spoon the mash onto four plates, scatter over the seafood and spoon over the sauce. Garnish with dill and the panko breadcrumbs.