In Ireland, seafood is a big part of our kitchen, and this recipe combines locally produced ingredients to create a perfect St. Patrick day.
We turn Culinary column and main chef Paul Watters divide his mouthwash from sea. This container features grilled shrimp and scallops, Calamari tires, Henerstar, slowly roasted tomatoes, grilled red onions, withered baby spinach and creamy dill sauce with healthy and satisfying food.
Ingredients
8 king’s shrimp
2 Calamari tubes (cut into rings)
8 baby scallops
2 plum tomatoi (halved)
8 bid arm broccoli
2 red onion (peeled and halved)
4 handfuls of baby spinach
(All seafood is available in all good supermarkets or fishing cores)
Sauce
2 ounces of salt -free butter
2 ounces of ordinary flour
1 Channel Storage Cube
250 ml of milk
2 tablespoons of double cream
1/2 handful of picked dill (chopped)
- Heat the oven 180 ° C (356 ° F). Bring the water in a medium saucepan to boil and add 1 teaspoon of salt. When the water gets hot, you can start with the sauce.
- Make a sauce: Melt butter in another saucepan with medium heat and add a duct storage cube. Remove the heat, mix the flour gradually and mix well. Burns the heat to simmer the sauce and add milk slowly until it rushes into a creamy sauce. Season with salt, pepper, dill and cream. Leave the sauce on low heat to keep warm.
- Barbecue vegetables: If you do not have a grid pan, a regular frying pan will make it. Add a little oil to the pan and place the onion flat side down, season with salt and pepper. Add the tomatoes and cook for 3-4 minutes. Move the onions and tomatoes to the ovenproof container and place it in the oven.
- Cook the crustacean: Add the shrimp in the same pan and cook for about 4 minutes on the other side. Turn them over, then add a scallop and cook for another 4 minutes. After turning the scallops, remove the shrimp from the pan. Remove the container out of the oven and add the shrimp and scallop back to it. Place it back in the oven.
- Cook the Calamari: Return the pan to heat by adding a little more oil. Cook the Kalamari for 4 minutes on both sides, then remove the oven food from the oven and add the Calamari. Place the container back in the oven to finish everything.
- Prepare the vegetables: When the seafood is in the oven, add the broccoli to boiling water and cook for 3-4 minutes. When cooked, filter and get aside. Add a spoonful of butter to the same pan to flourish the spinach, seasoning with a touch of salt and pepper (a little nutmeg improves the flavored spinach’s taste). Once the spinach is withered, turn off the heat.
- Vessel: Carefully remove the container from the oven. Place the spinach withered on two large plates in the middle. Arrange 4 shrimp over the spinach, followed by boiled onion and tomato mixture. Add the broccoli next to it and place the Calamari around the shrimp. Drop the dill cream sauce around the dish and also place the scallop around. Colorful touch, sprinkle a little red pepper powder and garnish with fresh dill.
This dish celebrates the rich seafood in Ireland, combining locally acquired ingredients for the perfect celebration of St. Patrick’s Day.
About Paul Watters
“I have grown up in Belfast, Northern Ireland and have spent 30 years working in the hospitality industry. Cooking has always been my biggest passion when I have found food and cooking love at the age of 16, there was no other career path. “
“I have been incredibly lucky to have worked in many expensive kitchens, such as Savoy London and Sydney Opera House in Australia. Over the years, it has been a pleasure that you have had the opportunity to have invaluable knowledge and valuable experience to travel the world, find different cultures and meet some colorful culinary characters along the way. “
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Winter Recipes: A mixture of seafood with grilled vegetables and dill cream sauce first appeared in Ravish.
