1 chopping board
1 flameproof casserole dish
Scrape and wash the radishes. Peel and finely chop the shallots.
Sauté the shallots in the olive oil for 2 minutes in a flameproof casserole dish over low heat.
Add the radishes, tomatoes and seafood. Cook for 5 minutes.
Add the white wine and simmer to reduce for 5 minutes, then add the cream and season.
Stir in the lemon juice before serving.
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