Seafood Thermidor

Last winter we partnered with Rick Stein for his live show at the London Palladium, where a wine from our range was matched with each delicious dish prepared on the night. Over the coming weeks we are going to share the recipes with you along with the wine matches that were chosen. If you decide to try your hand at any of the recipes, don’t forget to share it with us on our Facebook or Twitter pages.

seafood_thermidor

Serves 4

15 g (1/2 oz) butter
1 medium onion, finely chopped
85 ml (3 fl oz) dry white wine
300 ml (10 fl oz) Fish Stock
75 g (3 oz) fresh button mushrooms
600 ml (1 pint) Veloute
120 ml (4 fl oz) double cream
175 g (6 oz) lemon sole fillet, skinned
175 g (6 oz) monkfish fillet, skinned
4 large scallops
Melted butter for brushing over fish
100 g (4 oz) shelled North Atlantic Prawns
1 tablespoon made English mustard
75 g (3 oz) grated cheese
25 g (1 oz) breadcrumbs
A pinch of cayenne pepper
Salt and freshly ground black pepper

FOR THE FISH STOCK

Makes 1.2 Litres (2 Pints)
1.5 kg (3 lb) fish bones, including heads
1.75 litres (3 pints) water
A handful of fresh white button mushrooms, sliced
1 large onion, chopped
1 large leek, chopped
1 large carrot, chopped
1 celery stick, including the leafy top, sliced

FOR THE VELOUTE

1 pint (600 ml) reduced fish stock
300 ml (10 fl oz) milk
50 g (2 oz) unsalted butter
1.5 oz (40 g) flour

METHOD

Pre-heat the grill to high. Melt the butter in a pan and fry the onions until softened. Pour in the white wine and boil to reduce a little, then add the fish stock and 25 g (1 oz) of the mushrooms. Simmer for 10 minutes the boil to reduce the stock by two thirds.

In a separate pan carefully heat the veloute then add the reduced stock to it. Stir in the cream and leave to simmer on a very low heat while you prepare the fish.

Cut the lemon sole and monkfish into 1 cm (1/2 in) pieces and slice each scallop into three. Put all the fish in a large, shallow gratin dish. Sprinkle the rest of the mushrooms on top. Melt the butter and brush over the mushrooms and fish. Season with salt and place under the grill. Remove when the fish is white but still a little undercooked. Sprinkle over the prawns.

Add the mustard to the sauce so it is slightly hot but not overpoweringly so. Pour the sauce over the fish and mushrooms.

Mix together the grated cheese, breadcrumbs, cayenne pepper and a couple of twists of black pepper and sprinkle over. Place under the grill until it is golden brown.

FISH STOCK

Place the fish bones in the water and bring to the boil. Simmer for 20 minutes, then pass through a strainer lined with muslin.

Return the stock to the pan and add the vegetables. Bring to the boil and simmer again for 45 minutes. Strain again, then use or store.

VELOUTÉ

Place the stock and milk in a pan and bring to the boil. Melt the butter in a heavy-based pan and add the flour. Cook for about 2 minutes, stirring constantly, without letting it colour too much. When it starts to smell nutty, remove the heat and cool slightly.

Gradually add the hot stock, stirring all the time, until smooth. Return to the heat when almost all the stock has been incorporated. Add the remaining stock. Turn the heat right down and simmer for 40 minutes.

Pass the sauce through a conical strainer into a bowl, cover with a butter paper to prevent a skin from forming and allow to cool. Chill if not using immediately. To store, place the sauce in a covered container in the fridge. You can keep it indefinitely if you reboil it every three or four days. Flour-based sauces don’t freeze well.

Wine Match

Paul Pillot St-Aubin 1er Cru Les Charmois

Some things demand Burgundy and this dish is one of them. The steely, intense core helps cut through the cream base and the beautiful oak envelops the seafood. Rick’s star recipe meets our star Burgundy.

avatar

Virgin Wines

Hey, thanks for checking out the Virgin Wines Blog. This is the place to nest for all you wine enthusiasts! We’ll be bringing you the latest news from Virgin HQ, as well as all the sights and sounds of the wine world.

Leave a Reply