Shellfish minestrone, crab and saffron blini, deep-fried prawns in vermicelli

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
2 as a main course
or 4 as a starter

By Matt Tebbutt

Ingredients

For the shellfish minestrone

  • 2 celery sticks, finely chopped
  • 1 carrot, peeled and finely chopped
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • ½ fennel bulb, finely chopped
  • 2 tbsp olive oil
  • 1 handful mussels, scrubbed and debearded
  • 1 handful cockles, scrubbed and debearded
  • 1 handful clams, scrubbed and debearded
  • 200ml/7fl oz vermouth
  • 100g/3½oz peeled brown shrimps
  • 1 tbsp finely chopped fresh flatleaf parsley
  • 1 tbsp finely chopped fresh dill

For the crab and saffron blini

  • 500g/1lb 2oz leftover mashed potato
  • 150g/5½oz white crab meat
  • 1 pinch saffron
  • 40g/1½oz crème fraîche
  • 2 free-range eggs
  • 2 free-range egg yolks
  • 65g/2⅓oz plain flour
  • splash of milk

For the deep-fried prawns in vermicelli

  • 4 large prawns, peeled but heads left on
  • 150g/5½oz vermicelli
  • salt and freshly ground black pepper

 

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