THE SAFFRON-LAUREL MARINE
(Our Play on coastal Balkan Seafood Stew)
Ingredients: 800g Mixed Shellfish, 1 tsp Saffron, 3 Bay leaves, 1 tsp Salt, 200ml Dry White Wine, 100ml Double cream, 2 Shallots, 3 cloves Garlic...
Ingredients
- 800g Mixed Shellfish
- 1 tsp Saffron
- 3 Bay leaves
- 1 tsp Salt
- 200ml Dry White Wine
- 100ml Double cream
- 2 Shallots
- 3 cloves Garlic
Cooking Method
- The Architect Sauté shallots and garlic in butter.
- The Bloom Add saffron and bay with a 30ml splash of wine; the heat will bloom the gold.
- The Swell Add shellfish and wine; cover for 5 minutes until shells open.
- The Marriage Stir in cream off the heat until thick silk forms.
- The Final Flourish Top with massive hit of raw parsley.