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Red Emperor with Lemon Cream Caper Sauce
Recipe by Amy Shields
Amy delivers a saucy seafood dish that where she has mixed potato, fish and scallops with a rich Lemon Cream Caper Sauce.
- Steps
- Ingredients
Steps
- Place the potatoes in a saucepan with salted water and place over high heat. Bring to a boil, reduce heat and allow to simmer until potatoes are cooked and falling apart, about 20 minutes. Remove the potatoes from heat, drain the potatoes and return them to the saucepan, over low heat. Add the milk and 50 grams butter and mash. Pass the mash through a sieve into a clean saucepan. Place the saucepan over a low heat, add 50 mls cream and beat with a spoon until smooth. Remove from heat, season to taste with salt and pepper, cover and set aside, keeping warm.
- Meanwhile, for the sauce, add the remaining 10 grams butter to a frypan set over medium heat. Add the shallots and garlic and cook until they are translucent but not coloured, about 2 minutes. Add the chicken stock and allow to boil until reduced by half, about 10 minutes. Strain the stock into a clean saucepan, return to the heat, add the lemon juice and reduce by half again, about 5 minutes. Add the remaining 125 mls cream and stir to combine. Allow to simmer, stirring constantly, until sauce thickens, about 2-3 minutes. Add the baby capers and stir to combine. Set aside.
- Add the flour to a bowl and season with salt and pepper. Add the fish pieces to the flour and toss to coat.
- Add olive oil to a fry pan and place over medium heat. Add the fish pieces and cook until lightly golden brown, about 2-3 minutes on each side. Remove fish from frypan and set aside on paper towel.
- Add the pancetta to the frypan and cook, stirring, until crisp, about 1 minute. Remove pancetta and set aside on paper towel.
- Increase heat to high. Add the scallops and cook until golden and crisp on the outside but still slightly undercooked in the middle, about 1 minute per side.
- To serve, place potato mash, 3 fish pieces and 3 scallops on each plate. Spoon the sauce over and scatter with crispy pancetta. Serve with steamed asparagus on the side.
