Seafood sauce for spaghetti

Ingredients for 6 servings:

• some butter
• some olive oil
• 3 shallots, finely chopped
• 3 tbsp soy sauce
• 3 tbsp white wine
• 1 tsp lemon juice
• 1 tsp cornstarch (cornflour)
• 2 cloves garlic, finely chopped
• 300 g mixed seafood
• 150 g prawns, peeled
• 1 tbsp flour
• 1 dl white wine
• ½ dl fish stock or bouillon
• 500 g mascarpone
• 2 ½ dl cream
• 2 tbsp sour cream
• 3 egg yolks
• 1 m.-large leek, washed, halved and cut into fine rings
• 3 m.-sized carrot(s), peeled and cut into 3 cm long julienne strips
• 1 bunch dill, finely chopped
• 1 tbsp chives, finely chopped
• 1 tbsp parsley, finely chopped
• some salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Mix together the soy sauce, 3 tablespoons of white wine, lemon juice, and cornstarch. Add the seafood, shrimp, and garlic; mix thoroughly; and let stand, covered, for 30 minutes. Using a mixer, mix thoroughly. Heat the butter and olive oil in a pan. Add the seafood and shrimp mixture and fry thoroughly. Add the shallots and fry for a while longer. Dust the whole thing with flour, mix well, and deglaze with the white wine and fish stock while stirring. Let it simmer slightly. Add the cream and mascarpone mixture and stir well. Let stand for a while over low heat, but do not allow to boil. Add the leeks, carrots, parsley, and chives; let the sauce simmer over low heat until it thickens slightly, about 15 minutes. Make sure the sauce does not boil. Season to taste with salt and pepper.