What's for Lunch?
Harvest Restaurant
http://www.marketrg.com/
Curry Sauce:
4 cups White Wine (Chablis)
2 cups Heavy Cream
4 Shallots (Rough Chop)
3 Lemongrass
3 oz Ginger (Chopped)
2 Cans Coconut Milk
4 oz Curry Paste
Take all of the vegetables and reduce in white wine until almost dry. Add cream and coconut milk and reduce until thick enough to coat back of a large kitchen spoon. Strain through chinois and mix in curry paste. Season with salt and pepper to taste.
To make the dish:
3 clams
4 mussels
1 oz Julienne of Carrots
1 oz Julienne of Bell Peppers (Yellow and Red)
1.5 oz Fish Pieces, any kind you like, I use Wild Bass
.25 oz Garlic (fine chop)
.25 oz Shallot (fine chop)
1 oz Snap Peas
3 oz White Wine (Chablis)
5 oz Curry Sauce
Squeeze of lime juice
.15 oz basil (Chiffonade)
In a hot sauté pan, put a little oil and then the clams. Allow to cook for about one minute and then add the mussels. About thirty seconds after that, add the carrots, peppers, garlic and shallots. Allow these to cook for about thirty seconds and then add the white wine. Cover the pan with another pan for about one minute, allow clams and mussels to open.
Remove top pan and add curry sauce, fish pieces, and snap peas. Bring to a simmer and leave it for about one minute. When the fish pieces are cooked to your liking squeeze in a little lime juice and add your basil.
Enjoy!
