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Seafood Pasta Recipe with Cream | Nouilles aux Fruits de Mer | Michel Roux Jr

Noilles aux Fruits de Mer or Seafood Pasta for us regular folk by Michelin Star Chef, Michel Roux Jr.

This is the king of all seafood dishes and when prepared as meticulously and delicately as this will surpass any and all other seafood pasta recipes out there.

What is so surprising about this is that once you have the recipe in front of you it is relatively easy to do as long as you manage the temperature of the pot correctly and do not over cook any of the seafood that you will be cooking one by one.

You can either make your own pasta following Michel Roux Jr’s recipe or buy some good quality store bought pasta, know one will really know the difference.

You do not need to follow all the recipe ingredients precisely, use your favourite seafood or whatever is locally available to bring together your own Nouilles aux Fruits de Mer that is more appropriate to your local region.

Nouilles aux Fruits de Mer | Seafood Pasta Recipe | Michel Roux Jr

Serving: 4 | Prep: 40 min | Cooking: 30 min

Ingredients:
For the Pasta
Plain Flour 250 g
Eggs 2
Egg Yolks 3
Olive Oil 1 tablespoon
For the Fruits de Mer
Dry White Wine 125 ml
Shallots 2 chopped
Mussels 12 cleaned
Razor Clams 2 cleaned
Scallops 4 cleaned
Winkles 20 cleaned
Langostines 8 cleaned & heads removed
Fish Stock 100 ml
Double Thick Cream 250 ml
Plum Tomatoes 4 peeled, de-seeded & diced
Method:

For the Pasta:
1 . Pour the flour, eggs, egg yolks, olive oil and a pinch of salt into a food processor
2 . Beat until the dough comes together
3 . Wrap in cling film and allow to rest in the fridge for 15 minutes.
4 . Roll out on a surface lightly dusted with flour
5 . Cut the dough into ribbons

For the Fruits de Mer:
1 . Clean the seafood and remove the langoustine heads.
2 . Heat up a little white wine in saucepan
3 . Add the chopped shallots and bring to the boil
4 . Add the razor clams to the wine and steam until just cooked, then remove.
5 . Add the mussels the wine and steam until just cooked, then remove.
6 . Add the scallops to the pan and steam until just cooked, then remove.
7 . Add the winkles to the pan and steam until just cooked, then remove.
8 . Add the langoustine to the pan and steam until just cooked, then remove.
9 . Add the langoustine heads (keep one per plate for decoration) to the pan and crush them.
10 . Pour in the fish stock and cook for about 10 minutes until the sauce has reduced.
11 . Pass the sauce through a sieve into a pan and back onto the stove
12 . Pour in the double thick cream
13 . Reduce again until the sauce clings to the back of a spoon

14 . Taste and season with salt & pepper

Assemble:
1 . Cook the pasta
2 . Pour a little of the sauce onto the pasta and toss.
3 . Reheat the seafood in the sauce and add the diced tomatoes
4 . Plate up like Michel Roux Jr and serve

seafood-pasta-cream-sauce-michel-roux-jr-nouilles-aux-fruits-de-mer

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Rating: 4.4/5 (5 votes cast)
Seafood Pasta Recipe with Cream | Nouilles aux Fruits de Mer | Michel Roux Jr, 4.4 out of 5 based on 5 ratings

Avatar of Murray (Staff)
Murray (Staff) (have 221 posts in total)
A renowned slow cooker, some say the longest meal he ever cooked took 46 hours.

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