Recipes

Prepare the seafood

Slice each of the scallops into 3 rounds, if the corals are large, cut them in half.

Remove the shell of the lobster with scissors, cut along the back and remove the vein. Cut into 8 slices.

Cut the fish fillet into 8 pieces.

Roll up the smoked salmon and finely shred it.

Cook the seafood

Heat the vermouth/white wine/cider in a large, wide pan, a frying pan will do. Bring to a simmer, add the scallops, and when the liquid comes back to a simmer, cook for 30 seconds, then remove immediately with a slotted spoon. Repeat with the lobster, but cook for 1 minute, then the fish, then scallop corals for 1 minute and remove. Reserve the liquid.

Melt 75g of butter in a medium saucepan, add the shallots and cook over a medium heat until soft. Add the mushrooms, salt, lemon zest and cayenne, turn the heat down low and cook for 10 minutes.

Next, sprinkle in the flour, stir in well, then remove from the heat and gradually add the poaching liquid, stirring well to keep the sauce smooth. Return to the heat, keep stirring until thickened. Reduce the heat and simmer gently for 4 minutes.

Remove the pan from the heat, and stir in the smoked salmon, the extra butter, followed by the double cream. Add all the poached seafood and stir into the sauce.

Assemble

Put the shells on crumpled foil nests on a baking sheet, these will support them whilst cooking. Divide the spinach into the bases, spoon the seafood and sauce on top.

Fill a piping bag fitted with a star nozzle and pipe a boarder of potato around the edge.

Finish

Mix the breadcrumbs, Parmesan and herbs and sprinkle over the top of the seafood in sauce, leaving a clean boarder of potato.

Cook

Place immediately under a pre-heated grill for 3-4 minutes until golden and bubbling.

Alternatively, you can make them, wrap them and chill for up to 48 hours. Remove from the fridge 30 minutes before baking. Pre-heat the oven to 200°C/180°C fan/gas 6 and bake for 30 minutes.