Seafood Blanquette with Fresh Herbs and Green Curry

Ingredients:

Beurre manié

• 2 tbsp (30 ml) butter
• 2 tbsp (30 ml) flour

Blanquette

• 4 buns
• 1 tbsp (15 ml) butter or olive oil
• 1 tbsp (15 ml) French shallot, diced
• ½ cup (125 ml) white wine
• ½ cup (125 ml) fish stock
• 2 cups (500 ml) cream
• ½ bunch fresh basil, chopped
• 2 branches thyme leaves (discard stems), chopped
• 5 chives, diced
• 12 tiger shrimp
• 12 clams, sliced in half
• 6 oz (180 g) lobster meat
• 6 oz (180 g) crabmeat
• ½ tsp (3 ml) green curry
• Salt and pepper to taste

Method:

1. Make beurre manié by kneading butter and flour together until well blended.
2. Cut top off each bun and scoop out insides. Brush insides with butter or oil and place in oven on top rack. Grill for 2 or 3 minutes until insides are dry (avoid drying out crust).
3. Sweat shallots in oil or butter.
4. Add white wine and fish broth. Allow liquid to reduce for 1 minute.
5. Add cream and 3 tbsp (45 ml) of beurre manié. Simmer gently for a few minutes.
6. Add fresh herbs, green curry and seafood. Salt and pepper to taste.
7. Serve in buns.

Preparation time

15 minutes

Cooking time

15 minutes

Servings

Serves 4

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