Pot-au-feu
By: James Martin From: James Martin's Champagne
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Pot-au-feu
- Prep time:
- 10 mins
- Cook time:
- 25 mins
- Serves:
- 4
French for “pot on the fire”, this is a classic French dish usually made with meat and vegetables. James Martin makes a creamy seafood version
Ingredients
- 100g Butter
- 6 Monkfish, cheeks
- 6 baby Turnips, cut in half
- 1 Shallots, finely sliced
- 300 g Salmon, bones removed, diced
- 30 cockles
- 4 sprigs Thyme, chopped
- 50ml Pernod
- 12 langoustines
- 200g haddock, bones removed and diced
- 20 Mussels
- 100 ml water
- 6 large Prawns, (crevette), cooked
- 300ml double cream
- squeeze lemon juice
- small bunch flat leaf Parsley, chopped
- small bunch chervil, chopped
Method
1. Melt the butter in a large pan over a medium heat and add the monkfish cheeks. Start to colour on the first sides then add the baby turnips and sliced shallot and cook for 2-3 minutes. Turn the cheeks over to brown the other sides.2. Add the diced salmon to the pan. Stir in the cockles and thyme and cook for 2-3 minutes.
3. Add the Pernod and reduce by half. Add the langoustine, haddock and mussels; pour over the water and cover with a lid. Cook for about 2-3 minutes. Give a quick stir and cover again for a further 4 minutes.
4. Add the crevettes followed by the cream and bring back to the boil.
5. Stir in the lemon juice, herbs, salt and pepper. Taste for seasoning and serve with chunky bread.
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Latest Comment
Love all James Martin's programmes this one makes French cooking look very easy. His no nonsense approach is very refreshing and a great inspiration.