Try Our Sensational French Seafood Menu

We recently invited friends round who enjoy seafood, but we were short of time … and so we looked through our range … and …. the result was a very simply and easy to prepare French seafood based meal, which was delicious!

Starter – French Soupe De Roche!

We started with a French “soupe de roche” (a Provencal style soup reminiscent of bouillabaisse), which is flavoursome, delicious and has extra notes of fennel, which shine through! To prepare, simply open the can, pour contents into a saucepan and serve very hot. One tin serves two.

And if you prefer other flavours, take a look at the rest of our range of French seafood soups!

Amuse Bouche – Corail d’Oursin (Sea Urchin Roe)

We then moved on to sea urchin roe, a bit of a luxury treat, and in our mind as good as caviar! We served one jar per person (chilled) with half a lemon (to squeeze over the urchin roe) and served this with a chilled Riesling wine from Alsace.

Main (Really The High Point!) – Scallop Confit Served In Scallop Shell With Puree On Top!

We prepared this for convenience and speed – the result was outstanding!

We opened one tin of fresh scallop confit, patted this down into the bottom of a scallop shell (if you do not have these, then a small oven crumble dish would work).

We then peeled one small garlic clove, crushed it, and gently warmed this in molten butter (keeping the temperature very low) for 2-3 minutes. We poured this over the scallop confit evenly.

We then added some homemade mashed potato (you can buy this ready prepared if short of time) sufficient to cover the scallop confit and garlic butter. It’s probably best not add too much potato, otherwise the flavour will become diluted. We ground some black pepper on top.

And then heated in an oven 160c for 20-25 minutes until the puree on top was golden brown. Et voila!

We again served the chilled Riesling with this.

And as a side, we had bought some ready prepared baby vegetables – seared these in a pan, served them alongside the scallop shell and seasoned with olive oil, lemon, salt and pepper, the result was delicious!