Seafood and New Vegetables in Broth, a recipe from the Worldwide Gourmet

Français

Recipes>Seafood and New Vegetables in Broth

Seafood and New Vegetables in Broth Recipe

Recipe

Total time: 1hr to 2hr

Preparation time: 15 minutes
Cooking time: About 1 1/2 hours, including cooking the squash

Difficulty: Easy

Ingredients

Ingredients for 4 servings

- 12 asparagus

- 12 snow peas

- 1 spaghetti squash

Court-bouillon

- 30 g (1 oz.) French shallots, chopped

- 30 g (1 oz.) leek greens

- 200 ml (3/4 cup) white wine

- 1 liter (4 cups) fish stock

- 1 sprig of thyme

- 1 sprig of tarragon

- Salt and pepper to taste

Garnish

- 1 bunch of tarragon

- 2 lobster heads

- 100 g (6 tbsp.) unsalted butter

- 10 g (1 tbsp.) fresh tarragon, chopped

- 12 oyster mushrooms

Method

Put the ingredients for the court-bouillon into a large pot. Bring to a boil. Plunge the live lobsters into the court-bouillon and cook for 9 minutes.
Remove the lobsters, shell them, and repeat with the peeled shrimp and the scallops, cooking them for 1 1/2 minutes.
In a pot of boiling salted water, cook the asparagus and snow peas uncovered: cook the snow peas for 1 minute and the asparagus for 5 minutes.
Hollow out a spaghetti squash with a fork, wrap it in aluminum foil and bake for 1 hour at 180° C (350° F).
Sauté the oyster mushrooms in butter. Season with salt and pepper.
Reduce the court-bouillon by half and whisk in the unsalted butter and tarragon. Correct the seasoning as necessary.
Scrape the spaghetti squash into a bowl. Return all the other ingredients to the court-bouillon to reheat them.
Arrange these ingredients attractively on top of the spaghetti squash and top with a ladleful of court-bouillon.
Garnish with a sprig of tarragon and half a lobster head.

More recipe ideas

..........
An original recipe from Jean-Claude Crouzet, chef at La Table de Serge Bruyère in Quebec City

Find