BBQ mixed seafood in a bag on a boat

BBQ mixed seafood in a bag on a boat

By
From
James Martin's French Adventure
Serves
2
Photographer
Peter Cassidy

Saint-Tropez, a yacht, a glass of wine, sunshine and a bag of sparklingly fresh seafood… What more could you want?

Ingredients

Quantity Ingredient
1/4 large fennel bulb, trimmed
1 leek, trimmed
2 large spring onions, trimmed
100g samphire
300g * moules marinière [rid:36879], cleaned
300g clams, cleaned
6 small scallops
8 raw tiger prawns, shell on
2 large raw langoustines, shell on
2 large pinches chopped flat-leaf parsley
2 large pinches chopped chervil
200ml dry white wine

Method

  1. Preheat the BBQ: when the coals are silvery in colour, it's ready. Alternatively, preheat the oven to 180°C.
  2. To make the parcels, tear off two pieces of foil about 60cm long, then two pieces of greaseproof paper about 30cm long. Place one piece of foil on a clean flat surface, shiny side down. Make a fold line down the centre of one sheet of the greaseproof paper, open it flat and place on top of the foil so it looks like the open page of a book. Do the same with the other pieces of foil and greaseproof paper.
  3. Thinly slice the fennel. Cut the leek and spring onions in half lengthways and then into thin strips. Place half of the fennel on one side of the greaseproof paper, then top with half of the samphire. Next come half of the mussels and clams, followed by three scallops, four prawns and one langoustine. Place half the strips of leek and spring onion on top, then scatter over half of the herbs. Season well with salt and pepper. Repeat for the second parcel.
  4. Now fold the greaseproof and foil over the top of the seafood mixture and crimp together the edges to seal the parcels, leaving a little opening in the middle of each one – it should look like a giant Cornish pasty. Carefully pour half the wine in through the opening, then the parcel closed. Repeat the process for the second parcel.
  5. Place the parcels, seam side up, on the BBQ or in the oven and cook for 8 minutes. Remove and allow to stand for 2–3 minutes before serving.
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