Best Creamy Fish Topped With Mussels And Prawns Recipes

CREAMY GARLIC SEAFOOD PASTA

Steps:

• In a large pan, add a splash of oil and allow to heat up.
• Season the seafood with salt and pepper then cook in batches until golden brown.
• The shrimp/prawns should take no more than a minute per side (depending on size) and the calamari and mussels will take only a few minutes to cook. Take care not to overcook the seafood as they will go tough and rubbery. Rather undercook slightly as it will cook a little more while being tossed with the sauce and pasta.
• Remove the seafood from the pan and set aside.
• In the same pan, melt the butter and add the garlic and chilli flakes. Cook until fragrant then pour in the lemon juice and wine.
• Bring to a simmer and allow to reduce by half.
• Pour in the cream and allow to come to a simmer. Allow to cook for 5 minutes or until the sauce coats the back of a spoon.
• Add the seafood (and any of its resting juices) and parsley and stir to combine.
• Toss the sauce with cooked pasta and a splash of the pasta cooking water and toss to coat the pasta. Serve sprinkled with parsley.

CREAMY FISH TOPPED WITH MUSSELS AND PRAWNS

Steps:

• Note make the sauce first and leave on heat as the fish fillets cooking time are very quick.
• In a fry pan heat a little oil and cook garlic slightly, you don't want to burn it, add the green onion and cook for about 30 seconds to 1 minute.
• Boil, steam or microwave carrots and beans until tender, set to one side.
• Heat milk in pan, add both the stocks. Blend cornflour with a little water and add half the mixture stir until sauce thickens slightly.
• Add sour cream, lemon juice, white wine, cream and mustard stir until thoroughly.
• combined.
• Add cheeses and stir until melted, add garlic onion mixture and dill. If the consistency of the sauce is not to runny like a broth, don't add the remaining cornflour. If it needs to be thickened up a little more to make it more of a sauce, this is where you add remaining cornflour. I add a little at a time until desired consistency. ( I don't know why but sometimes I need all of the cornflour and other times what I add in the beginning is enough.).
• Add the carrots, beans, mussel meat, and prawns. Leave over low heat while you cook the fish, stir sauce occasionally.
• Pour a little oil in a pan and heat. Pat fish on both sides lightly with flour, place fillet in pan (pan should be hot enough that fish sizzles when added, turn heat down to a medium high heat immediately) Cook, without moving fish, until edges of fillets are opaque and bottoms are golden brown, 3 to 4 minutes.
• Turn the heat up on the sauce, so it is nice and hot when served. Turn fish over and cook again without moving fish, 3-4 minutes. This is for thick fillets, for thin it will only be 2-3 minutes a side.
• To serve place a mound of mash potato in a large bowl, place fillet on top and pour sauce over.