|
Your online resource for all things culinary |
|
|||||||||
|
||||||||||
|
||||||||||
| |||||||||||||||||
|
Seafood Casserole HT MC 50mins Serves 4 Hot Fish Seafood Shellfish Alcohol Main Course Eggless
Ingredients 1kg/2lb Cleaned Mussels, in their shells 225g/8oz Sole, Halibut or Plaice fillets 225g/8oz Scallops 50g/2oz Butter 1 Onion, finely chopped 150ml/5 fl.oz. Dry White Wine 225g/8oz Button Mushrooms, thinly sliced 600ml/1pt Bechamel Sauce Salt and Black Pepper
Instructions 1. Put the mussels (in batches if necessary) in a large saucepan. Cover with a lid and put over a low heat. Heat for 4 minutes, shaking regularly, until the mussels open. Discard any which have failed to open. Shell the mussels and reserve the flesh. Strain the liquid through a sieve into a small saucepan. 2. Melt 25g/loz butter in a saucepan over moderate heat. Add the chopped shallots and fry until transparent. Pour in the wine and simmer until it has reduced to 3 tablespoons. Remove from the heat and add the mussels. Reserve. 3. Add the sole to the pan containing the mussel liquor and poach for 4 minutes. Add the scallops to the sole for the last minute of cooking time. Reserve the corals raw. 4. Melt 25g/loz butter in a frying pan and fry the sliced mushrooms until soft, then add them to the shallot and mussel pan. 5. Put the bechamel sauce into a large flameproof casserole. Gently fold in the shallot and mussel mixture and the scallop discs. Remove all skin and bones from the sole and fork it into chunks. Add these and the raw scallop corals to the sauce.
6. Set the casserole over a low heat, taste and season with salt and freshly ground black pepper. If the mixture seems too thick, thin it down with a little extra white wine, or the mussel liquor left from cooking the fish. Heat, stirring, for 5 minutes or until heated through. Serve immediately.
More Seafood & Fish Recipes | General Fish Prep & Cooking Times | Types of Fish
|
