Vegetable nage with shellfish
This delicate soup is a hit in Gordon Ramsay's restaurants and he shows you how to create it at home
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 50 minutes plus overnight steeping
- First make the stock. Put the veg, spices and herbs in a saucepan with 750ml water and bring slowly to the boil, turn down the heat and simmer for 10 minutes. Add the wine and lemon and leave the stock to cool. Leave to steep (so the flavours intensify) overnight, the lemon will add a nice fragrant touch. You can make the stock up to 2-3 days in advance and keep it in the fridge. If you keep it any longer (up to a week) then sieve out the bits.
- If you haven't had your oysters opened by the fishmonger, then here's how to do it. Hold the oyster in one hand (always protect your hand with a cloth), push the point of an oyster knife or a small, sharp knife downwards into the hinge to let some air in and release the shell. People often try to use their knife too horizontally and this just chips the shell. Once you are in, run the blade along the flat top shell and twist it off. Put the oysters on a plate of crunched foil so they don't tip over and spill their juices, these will add flavour to the stock. Cut the scallops in half horizontally, you'll find your knife will go through in a clean line if you first slice through the flat part where the hard white muscle was. Peel the skin off the cucumber and then use the peeler to shave off strips or 'tagliatelle' of cucumber. Keep working inwards towards the seeds and, when you reach the seeds, start with another side. Cucumber adds a really refreshing edge to this dish and you'll need a handful of strips per portion.
- Strain the stock into a wide, shallow pan and bring it to a simmer. Add the juices from the oyster shells and the oysters and bring the stock back to a simmer, then add the scallops and simmer for 11/2 minutes. Swirl the pan constantly to keep the temperature consistent. Add a squeeze of lemon juice, some salt and the cucumber strips for a few seconds. Add the crème fraîche and shake the pan over a low heat until it melts in. The important thing is not to boil everything to death.
- Pile some cucumber strips into the base of 4 warmed bowls. Divide the oysters and scallops between the bowls. Bring the stock back to a boil, season with a little more lemon and some salt if it needs it and ladle it into the bowls. Sprinkle some coriander over and drizzle with olive oil.
Gordon's soup
'The fantastic thing about this soup is that it has a real vibrancy and freshness to it. The crème fraîche adds a touch of richness and gives it a modern day twist on an old-style velouté'
167 kcalories, protein 19.6g, carbohydrate 3.8g, fat 7.5 g, saturated fat 4.2g, fibre 0.5g, salt 1.48 g
Recipe from olive magazine, March 2006.
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http://www.bbcgoodfood.com/recipes/10356/
http://www.bbcgoodfood.com/recipes/10356/
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Ingredients
- 12 oysters , or you could use peeled raw prawns
- 12 scallops , cleaned
- 1 cucumber
- ½ lemon
- 4 tbsp crème fraîche
- a handful coriander , chopped
VEGETABLE STOCK
- 2 carrots , chopped
- 1 onion , chopped
- 1 stick celery , chopped
- 1 leek , sliced
- 1 tsp each coriander seeds and peppercorns
- 1 star anise
- a sprig thyme
- 1 bay leaf
- a small bunch parsley stalks, chervil, tarragon (use a selection or all of them)
- 100ml white wine
- 2 lemon slices
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 50 minutes plus overnight steeping
Ingredients
- 12 oysters , or you could use peeled raw prawns
- 12 scallops , cleaned
- 1 cucumber
- ½ lemon
- 4 tbsp crème fraîche
- a handful coriander , chopped
VEGETABLE STOCK
- 2 carrots , chopped
- 1 onion , chopped
- 1 stick celery , chopped
- 1 leek , sliced
- 1 tsp each coriander seeds and peppercorns
- 1 star anise
- a sprig thyme
- 1 bay leaf
- a small bunch parsley stalks, chervil, tarragon (use a selection or all of them)
- 100ml white wine
- 2 lemon slices
167 kcalories, protein 19.6g, carbohydrate 3.8g, fat 7.5 g, saturated fat 4.2g, fibre 0.5g, salt 1.48 g
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