Mixed seafood casserole
- Main Ingredient: Various Seafood Various Fish
- Course: Casseroles Various Main Dishes
- Yield:
Mixed seafood casserole ingredients
- 200 g Mussels, Spanish
- 300 g Shrimps, peeled frozen
- 300 g Anglerfish/Monkfish w/o head
- 200 g Scallops (Coquilles St-Jacques)
- 200 g Mushrooms, Button (Champignons de Paris)
- 30 g Butter, cooking
- 50 g Shallots
- 1 dl Wine, white
- 1⁄5 dl Brandy (Eau-de-vie de vin)
- 2 dl Cream 28% (demi-creme)
- 1⁄3 Fish sauce
- 1 seasoning (salt+pepper)
- 1⁄10 dl Lemon juice, fresh pressed
- 10 fleurons
Cooking Mixed seafood casserole
1. SAUTE CHOPPED SHALLOTS ADD DICED MUSHROOMS AND CUBED FISH AND SEAFOOD SAUTE FOR 1 MINUTE DEGLACE WITH BRANDY, ADD WINE AND BRING TO BOIL REMOVE FISH AND KEEP HOT REDUCE STOCK, ADD FISH SAUCE AND CREAM REDUCE TO DESIRED CONSISTENCY ADJUST SEASONING WITH SALT, PEPPER AND LEMON JUICE ADD SEAFOOD SERVE IN CASSOLETTE GARNISH WITH FLEURONS TO GLAZE CASSOLETTE ADD ON TOP CREAM MIXED WITH EGG YOLK OR HOLLANDAISE AND GRATINATE UNDER SALAMANDER.
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