I cooked my Grouper… Shrimp and Scallops… on beautiful Himalayan Salt Blocks…
The flavor is delicately seasoned… and the Seafood moist and evenly cooked…
While it was cooking, I started my Sauce…
And put a large pan of Water on for the Pasta…
The sauce:
A couple of Shallots…
2 Garlic cloves…
Lush green Parsley stalks washed…
And finely chopped along with the Garlic and Shallots…
Melt 2 tablespoons of good European unsalted Butter in a large heavy duty sauté pan…
Also add 2 tablespoons of Olive Oil to stop the Butter from burning…
Then in go the base ingredients for the Sauce…
Let them soften for a maybe 5 minutes…
Then add 1/2 cup of Vermouth…
Let that bubble and reduce… add the Parsley leaves also chopped…
Chop some Dill… and halve a couple of Lemons…
Add the juice of 2 Lemons…
A cup of Cream…
Salt… a GENEROUS pinch or 2!!
The Dill…
And let it all come together…
Oh, the parsley I didn’t use… bag for Stock and stash in the freezer!!
I choose a wonderfully light Egg Pasta to go with this dish…
The box alone SOLD ME!! 😝
It takes only 4 minutes to cook!!
So, when the Pasta goes into the now boiling salted Water…
The Seafood goes into the Sauce to warm through… the Fish is cooked, so, remember… it doesn’t need much heat now… you don’t want it overcooked!!
Stir gently…
A little Pepper…
And when the Pasta is cooked, I plate up 🍴👋🍴
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I am pleased with my first attempt at using my Salt Blocks…
Although I need to rethink what goes UNDER them…
They made QUITE THE MESS 😱
Nothing a tray on the next shelf down wouldn’t have prevented though!!
Thank GOD for self cleaning ovens… 😃
