Shrimp Veloute Food

SHRIMP VELOUTE

Steps:

• Melt butter in frying pan. Add onion and mushrooms. Saute until onion is soft and clear.
• Stir in flour. Add milk, lemon juice and tomato sauce. Stir over heat until it is boiling and thickens.
• Add shrimp, sour cream, sherry and pinch of garlic powder.
• Turn into 2 quart casserole and bake uncovered at 350 degrees for about 30 minutes until bubbly hot.
• BAKED RICE: Combine all ingredients together in 2 quart casserole. Cover and bake in 350 over for about 40 minutes or until rice is tender. Fluff with fork and serve.

FISH VELOUTE (VELOUTE DE POISSON)

Steps:

• Melt the butter in a saucepan and add the flour, stirring with a wire whisk. When blended, add the stock, stirring rapidly with the whisk. When thickened and smooth, let simmer about 30 minutes, stirring often with the whisk.
• As the sauce cooks, globules or rivulets of butter will probably rise to the top. Skim off and discard this butter.

SAUCE NANTUA

Steps:

• Heat 1 tablespoon of the butter in a small skillet, and add the shrimp in their shells. Cook, shaking the skillet and stirring, about 5 minutes. Sprinkle with Cognac, and remove from the heat.
• Heat another tablespoon of butter in another skillet, and add the shallots, onion, carrots, celery, garlic, bay leaf and thyme.
• Add the wine, broth, parsley sprigs, tomato puree, chopped tomatoes, cayenne, salt, pepper and veloute. Let simmer about 30 minutes. Add the cooked shrimp in their shells and liquid.
• Pour the mixture into the container of a food processor or electric blender and process until shrimp are coarsely chopped. Do not overprocess.
• Pour the mixture into a food mill or colander and crush to extract as much liquid as possible from the shells and solids. There should be about 1 1/2 cups. Discard the solids.
• Return the mixture to a souce-pan and add the cream. Cook, stirring often, about 5 minutes. Swirl in the remaining tablespoon of butter.

SPAGHETTI WITH SEAFOOD VELOUTé

Steps:

• Prepare all the seafood by first opening the oysters into a sieve over a bowl to catch the juices (see video technique). Trim and slice the salmon into 6 equal-size square chunks. If the scallops are large, cut them in half lengthways. Peel and devein the prawns if needed.
• Place the strained oyster juice and fish stock into a shallow saucepan and bring to a simmer. First add the salmon and poach for 1 min. Add the prawns and oysters (if using large ones) and poach for 1 min more. Add the scallops and poach for 1 min more, then add the oysters (if small) and simmer everything for a final min until just cooked.
• Carefully tip the fish and poaching liquid into a sieve over a large saucepan or bowl, keeping all the salmon chunks intact.
• Heat half the butter in the cleaned shallow pan and add the shallot. Cook very gently for 5 mins until soft but not coloured, then pour in the alcohol and boil until reduced to a few tablespoons. Pour in the poaching liquid and boil down until reduced by half, about 20-25 mins. Stir in the cream and, once more, reduce by half. Turn down to a gentle simmer and whisk in the rest of the butter.
• Gently add the seafood to the sauce, taking care not to break up the salmon. Simmer lightly until heated through, then add most of the herbs, squeeze over the lemon juice and set aside.
• Meanwhile, cook the spaghetti in plenty of boiling water until just done, about 3-4 mins, then drain well and add back to the pan with a drizzle of olive oil and the rest of the herbs. You are now ready to plate up.
• Use a roasting fork to twirl a neat bundle of spaghetti. Stand the bundle in the middle of a warm large pasta bowl. Alternate the salmon and seafood around the pasta. Spoon the sauce over the seafood, top the pasta with the chervil or parsley sprigs and serve immediately.