Steamed seafood with creamy mash

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves 4-6

By Matt Tebbutt


For the sauce

  • 25g/1oz butter
  • splash olive oil
  • 2 shallots, finely chopped
  • 1½ fennel bulb, cored removed and finely chopped
  • 1 garlic clove, finely chopped
  • 2 kaffir lime leaves
  • splash white wine vinegar
  • 100ml/4fl oz vermouth
  • 250ml/9fl oz fish stock
  • 100ml/4fl oz double cream
  • 1 tbsp dill
  • 3 spring onions, finely chopped
  • 1 tbsp chives, finley chopped
  • 1 lime
  • salt and freshly ground black pepper

For the mash

  • 500g/1lb 2oz potatoes, peeled and roughly chopped
  • 100g/3½oz butter
  • 150ml/5fl oz double cream

For the seafood

  • 200g/7¼oz turbot fillet, pin-boned and cut into strips
  • 200g/7¼oz sea bass fillet, pin-boned and cut into strips
  • 100g/3½oz red mullet fillet, pin-boned and cut into strips
  • 2 langoustines (or other large prawns)
  • 2 small squid, cleaned, cut into rings
  • 4 king scallops
  • handful fresh mussels, cleaned and beards pulled off (tap any open mussels on a firm surface; discard any that don’t shut tightly within a few seconds)
  • 1 tbsp dill
  • 1 tbsp toasted panko bread crumbs
Print Friendly, PDF & Email

Share this post

scroll to top