Spaghetti with seafood velouté
Ingredients
- 8 oysters
- 300g piece skinned salmon fillet
- 3 large scallops or 6 smaller scallops
- 6 large raw tiger prawns
- 500ml fresh fish stock
- 50g butter
- 1 large shallot, chopped as finely as possible
- 200ml white wine or dry vermouth, or half of each
- 150ml whipping cream
- large handful mixed soft herbs including parsley and chives, finely chopped
- 1 tbsp lemon juice
- 150g fresh spaghetti
- drizzle olive oil
- chervil or parsley sprigs, to serve
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