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Spaghetti with seafood velout

Spaghetti with seafood velout Recipe

  • 8 oysters
  • 300g piece skinned salmon fillet
  • 3 large scallops or 6 smaller scallops
  • 6 large raw tiger prawns
  • 500ml fresh fish stock
  • 50g butter
  • 1 large shallot , chopped as finely as possible
  • 200ml white wine or dry vermouth, or half of each
  • 150ml whipping cream
  • large handful mixed soft herbs including parsley and chives, finely chopped
  • 1 tbsp lemon juice
  • 150g fresh spaghetti
  • drizzle olive oil
  • chervil or parsley sprigs, to serve
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