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Title: Seafood Ragout
Categories: Entree Entree Chef
Yield: 4 Servings
| 50 | g | Butter |
| 1/2 | c | Chopped green onions |
| 1 | ts | Green peppercorns |
| 1/2 | ts | Pink peppercorns |
| 8 | md | Green tiger prawns, peeled |
| And deveined with tails left | ||
| Intact | ||
| 4 | Whole Moreton Bay bugs, | |
| Halved | ||
| 4 | md | Squid tubes, cut in 1cm-wide |
| Rings or strips | ||
| 4 | md | Bug tails, shells removed |
| 4 | Pieces coral trout fillet | |
| (about 60g each), cubed | ||
| 1 | c | Good fish stock |
| 1 | c | Dry white wine |
| 1 | c | Cream |
| 8 | Tasmanian oysters | |
| 8 | Tasmanian scallops | |
| 8 | New Zealand shelled mussels | |
| 1 | ts | Lemon juice, or to taste |
Melt butter in a large enamel or stainless-steel saucepan and cook the onion and peppercorns over medium to high heat for 1 minute. Add all the seafood, except oysters, scallops and mussels, and cook over medium to high heat for 3 minutes, turning frequently. Remove the seafood from the saucepan and set aside. Add stock and wine to pan and bring to the boil. Cook over high heat until reduced to about 1/2 cup liquid. Add cream and boil until sauce thickens. Reduce heat, add cooked seafood, then oysters, scallops and mussels and simmer until heated through. Season to taste with lemon juice and salt. Serve with homemade fettuccine, if desired. Serves 4. Bon Appetit - Exec.Chef Magnus Johansson
Source: Australian Gourmet Traveller Nov'93
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