This light, delicious winter entrée is perfect with Sancerre or a white Côtes du Rhône or Australian viognier. Mop up the sauce with plenty of crusty bread.
- 150 ml Noilly Prat (dry vermouth)
- 6 thyme sprigs
- ½ small carrot, cut into julienne
- ¼ leek, white part only, cut into julienne
- 30 gm black truffle, cut into julienne (optional)
- 12 sea scallops, roe removed
- 1 tbsp julienned flat-leaf parsley
- 500 gm snapper bones, rinsed and cut into large pieces
- 1 each onion, carrot and celery stalk, coarsely chopped
- 2 thyme sprigs
- 1 fresh bay leaf
- 1 egg yolk
- 125 gm clarified butter (see note)
- 1 tsp lemon juice, or to taste
- 1For fish stock, combine ingredients and 750ml cold water in a large saucepan, bring to the boil over medium-high heat, reduce heat to low-medium and simmer until well flavoured (20-30 minutes). Strain through a fine sieve, transfer 250ml to a clean saucepan and simmer over medium-high heat until reduced to 50ml (6-8 minutes). Freeze remaining stock for another use.
- 2Meanwhile, for hollandaise, whisk yolk and 60ml water in a heatproof bowl over a saucepan of simmering water until mixture holds a ribbon (7-9 minutes). Add warm clarified butter in a thin stream, whisking continuously until sauce is emulsified, whisk in lemon juice and season to taste with salt. Cover closely with a round of baking paper and set aside in a warm place until required.
- 3Combine fish stock, Noilly Prat and thyme in a large, deep-sided frying pan, season to taste and bring to a rolling boil over medium-high heat. Add leek, carrot and truffle, return to the boil. Add scallops, return to the boil, remove thyme, add 150ml hollandaise and parsley, season to taste and stir to combine. Divide among shallow bowls and serve hot.
You’ll need about 160gm butter to yield 125gm clarified butter.
This recipe is from the July 2010 issue of
. Drink suggestion by Tony Bilson