Shellfish Ragout

12 scampi or Mediterranean prawns
300 ml/1/2 pint strong fish stock
12 baby new carrots
8 radishes, topped and tailed
75 g/3 oz mangetout, topped and tailed
4 prepared large scallops, fresh if possible, or
8 Queen scallops
350 g/12 oz mussels, scrubbed and beards
removed
225 g/8 oz fresh clams, scrubbed
juice of 1 lemon
2 dill sprigs
salt
freshly ground black pepper
I/2 bunch watercress
75 g/3 oz Quark
Garnish:
dill sprigs
watercress sprigs

If the scampi or prawns are raw, steam for 5 minutes over the fish stock, and leave to cool slightly. Remove the shells from the scampi,

roughly chop and add the shells to the fish stock (leave the scampi to one side). Simmer for 10 minutes, then discard the shells.

Otherwise, place the carrots, radishes and the mangetout in a steamer compartment, cover with a tight-fitting lid and steam over the fish stock for 3 minutes. Meanwhile cut the scampi and scallops in half, taking care to leave the coral whole. Place all the shellfish in the steamer with the vegetables. Sprinkle with lemon juice and dill sprigs. Season well with salt and pepper. Steam for 3 to 5 minutes. Remove, set aside and keep warns.

Reduce the stock by half by boiling rapidly. Add the watercress and Quark, then purCie the sauce in a blender or food processor. Taste and adjust seasoning, if necessary.

Pour the sauce into a warmed serving dish, pile the shellfish in the centre, and garnish with dill and watercress. Serve immediately.

SERVES 4