Coquille St. Jacques
Serves 4
Ingredients 4 large scallops 12 king shrimp (cooked) 12 mussels 1 small piece of salmon 6 potatoes ½ cup butter 1 egg 1 medium onion (finely chopped) A sprig of dill Salt and pepper 1 cup of milk 1½ cups of cream (36 per cent) 1 clove of garlic (finely chopped) 1 cup of white wine
Peel and cook the potatoes ready for mashing. In a large frying pan add half the butter, soften and add the scallops and a little seasoning to taste. Gently cook the scallops until they turn golden. Next add the salmon and milk, simmering gently to allow the salmon time to cook. This will take a further eight minutes.
Soften the remaining butter in a small saucepan and add the mussels, half the onion, dill, wine and garlic. Cover and bring to a boil. Once it begins to boil turn down the heat and cook for no more than 10 minutes.
Once cooked, drain the pan contents retaining the liquid. Distribute the fish evenly on four oven-proof serving plates and place a little onion on each serving. Add three shrimps to each dish.
Mash the cooked potatoes; adding the egg, half a cup of cream and a pinch of salt and pepper. Blend thoroughly. Fill a piping bag with your potato mixture and pipe around the edge of each dish.
For the sauce, I generally prepare a form of hollandaise using the fish stock for added flavour.
Sauce hollandaise ½ cup butter 3 large eggs 1 tbsp. plus 1 tsp. of lemon juice Pinch of salt Dash cayenne pepper 5 tbsp. hot fish stock
Heat butter in a heavy saucepan, and clarify. Meanwhile, in a small bowl, whisk or beat egg yolks with the lemon juice, salt and cayenne pepper. Gradually beat in the butter and stock. Return the mixture to a saucepan and beat over very low heat until it is slightly thickened. Gently pour the sauce over each serving of fish, ensuring that the fish is completely covered. Place a little dill on top for colour and contrast.
Cook in the oven at 350 F for 20 minutes and serve. Remember these plates will be hot, so place them on larger plates to serve. Enjoy!
thehubwinnipeg.com Spring 2015 • 61
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