
Ingredients
- 24 fresh black mussels boiled and cleaned
- 2 tsp smoked paprika
- 3 zested lemons
- 50g garlic butter
- 4 queen Scallops
- 1 pkt smoked salmon
- 500ml double cream
- 50g flour
- 50g butter
- Black pepper and pink salt to taste
- 4 Queen prawns
Method
- Melt the garlic in the butter and mix in the smoked paprika to infuse into the butter.
- Fry the mussels and scallops.
- Shell the prawns and keep the heads and shells for a stock.
- Roast the heads and shells on a bed of onions garlic carrots and a celery stick for 1 hour on a low heat.
- Place all of the vegetables and prawn shells into a pot add 4 cups of water and simmer for 40 min separate the vegetables and shells through a colander and strain to remove any bigger particles.
- Add a glass of white wine to the pan and simmer till you have around 3 cups of liquid.
- Add the cream and thicken using the roux made by simmering the butter and flour together.
- Thicken with cream and assemble with the shellfish and salmon
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