FIVE SEAFOODS WITH FENNEL CREAM SAUCE

INGREDIENTS

• 4 large ( about 180g ) cooked king prawns

• 30g butter

• 1 onion, chopped

• 1 clove garlic, crushed

• 2 tablespoons plain flour

• 2 cups milk

• 300ml carton cream

• 1 teaspoon fennel seeds, crushed

• 200g white fish fillets, chopped

• 200g Atlantic salmon fillet, chopped

• 150g scallops

• 150g mussel meat

• 400g spinach fettucine pasta

• 3 green shallots, chopped 

FIVE SEAFOODS WITH FENNEL CREAM SAUCE METHOD:

Shell and devein prawns, leaving heads and tails intact. Melt butter in a pan, add onion and garlic, and cook, stirring, until the onion is soft.

Stir in flour, cook until bubbling Remove from heat, gradually stir in milk, cream, and fennel. Stir over heat until sauce boils and thickens slightly. Stir in seafood, and simmer, uncovered, for about minutes or until seafood is tender.

Boiling water should be added to pasta, let simmer, uncovered, until just tender, and then drain. Serve fennel cream sauce over pasta and sprinkle with shallots.

Serves 4.

Note: The recipe is best made just before serving.

Freeze: Not suitable.

Microwave: Suitable.

 

Also Read: TOMATO AND PRAWN PASTA BAKES