Fruits de mer

Method

1. Make a beurre manié by simply kneading the butter and flour together until it forms a smooth mixture. Wrap in cling film and chill until required.

2. Heat the oil in a very hot pan and add the garlic and onion. Cook for 1 minute.

3. Add the prawns, lobster, bream and calamari to the pan, taking care to keep each ingredient separate. Cook for 2-3 minutes.

4. Season with salt and freshly ground black pepper, remove from the heat and stir in the pastis and wine. Return to the heat and cook for 1 minute. Lift out the seafood ingredients and keep warm.

5. Add the crab and basil to the liquid in the pan. Break off pieces of the beurre manié and stir well to thicken the sauce.

6. When the sauce has thickened, remove the pan from the heat and add the reserved seafood. Stir in the lime juice, adjust the seasoning and serve immediately.

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Ingredients

100g Butter
100g plain flour
3 tbsp Olive oil
4 garlic cloves, finely chopped
1 large onion, finely chopped
6 raw tiger prawns, shelled
400g lobster meat, cut into chunks
400g bream fillets
400g calamari, sliced and scored into a diamond pattern
salt and fresh ground black pepper
500g crab meat
200ml Pastis
20ml dry white wine
large bunch of fresh basil leaves, chopped
juice of 1 lime

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