Tower of Scallops and Smoked Haddock in a Rich Champagne Butter Sauce
This Tower of Scallops and Smoked Haddock in a Rich Champagne Butter Sauce by Brian Turner is a luxurious dish that is perfect for the festive season!
Ingredients
- 2 finely chopped shallots
- 6oz finely chopped courgettes, keep skin on
- 2 tomato concasse, skin on
- 8oz unsalted butter
- 1 tbsp cider vinegar
- 1/4 pt Champagne
- ½ pt double cream
- Fish stock – leeks and smoked haddock skin, strained off
- 12 scallops – trimmed
- 1 ¼ lb smoked haddock (skin used for the stock)
- Salt and pepper
- 1 tbsp chopped chives
- Pluche of chervil
Method
- Gently melt 2oz butter, sweat finely chopped shallots, do not colour
- Add courgettes then vinegar and champagne and reduce
- Add strained fish stock and double cream and then add butter and season
- Add chives and tomatoes at the last minute
- Meanwhile slice the scallops and cut the smoked haddock into same size pieces
- Alternate the scallops and haddock in a greased stainless-steel ring approx. 2 ½ “in diameter
- Steam for approx. 6 minutes
- Place in a warm bowl, pour over the sauce and serve with saffron turned potatoes and a pluche of chervil
Ingredients
- 2 finely chopped shallots
- 6oz finely chopped courgettes, keep skin on
- 2 tomato concasse, skin on
- 8oz unsalted butter
- 1 tbsp cider vinegar
- 1/4 pt Champagne
- ½ pt double cream
- Fish stock – leeks and smoked haddock skin, strained off
- 12 scallops – trimmed
- 1 ¼ lb smoked haddock (skin used for the stock)
- Salt and pepper
- 1 tbsp chopped chives
- Pluche of chervil
Method
- Gently melt 2oz butter, sweat finely chopped shallots, do not colour
- Add courgettes then vinegar and champagne and reduce
- Add strained fish stock and double cream and then add butter and season
- Add chives and tomatoes at the last minute
- Meanwhile slice the scallops and cut the smoked haddock into same size pieces
- Alternate the scallops and haddock in a greased stainless-steel ring approx. 2 ½ “in diameter
- Steam for approx. 6 minutes
- Place in a warm bowl, pour over the sauce and serve with saffron turned potatoes and a pluche of chervil
