Gourmet Recipe

 HAMURANA SEAFOOD GRATIN

(Serves 8) 

 

- Quantities -
 
1 kg Peeled shrimp 
 
500 grs Mussels
  
500 grs Scalops / Coquilles Saint Jacques 
 
300 ml White wine 
 
2 kilos Crawfish 
 
Fumet fish 
   
100 ml Whiskey 
 
300 grs Crème fraiche 
 
150 grs Butter 
   
Flour 
  
200 grs Grated mozzarella cheese 
 
Breadcrumbs
 


 

- THE MAGIC OF FLAVORS-

1) Fumet fish: sweat in butter heads, fish bones, onion, carrots and bouquet garni

2) Add white wine and water, tomato puree to the fish fumet

3) After pouring the white wine and water, simmer gently for 20 minutes.

4) Drain the fumet with 'et le lier avec un beurre manié', and simmer 8 minute to get a creamy liquid

5) Panfry the seafood in hot butter and flambé with whiskey

6) Add the creamy liquid for a nice consistency.

7) Poor in small casseroles and sprinkle with grated cheese and breadcrumbs

8) Gratinated with very hot oven 15 minutes

Enjoy your Hamurana Seafood Gratin with an outstanding New Zealand Oyster Bay Sauvignon Blanc.

This is a superb mix with our Seafood Gratin, the wine will complement the dish with an array of tropical fruit aromas. Bursting with ripe citrus, gooseberry and passion fruit flavours on the palate, and a zesty, mouth-watering finish, this is the perfect drink for a relaxing time with friends and family. It is also a great food wine, lending itself also perfectly to grilled prawns, goat's cheese or oriental stir-fries.

For reservations or inquiries regarding any of the services offered by Hamurana Lodge contact us at : +64 7 332 2222 or by e-mail at lemanoir@hamuranalodge.com.