Seafood Casserole Recipe
Ingredients
| 6 Oz. Firm White Fish | ||
| Scallops | 6 Ounce | |
| 6 Oz. Green Shrimp, uncooked | ||
| Garlic | 1 Clove (5gm) | |
| Clarified butter | 2 Tablespoon | |
| Olive oil | 2 Tablespoon | |
| 1/2 Cup Chablis (white) | ||
| 1/2 Cup 100% Cream | ||
| Dijon Mustard | 2 Teaspoon | |
| Lemon juice | 1 Tablespoon | |
| Parsley | 2 Tablespoon | |
| 2 Tbs. Arrowroot or Cornstarch | ||
| Dill | ||
| Cayenne | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Slice white fish into slivers; cut shrimp into pieces and scallops into halves.
Peel garlic clove.
Measure in butter, chablis, cream and lemon juice.
Mix arrowroot with a little white wine and the dijon mustard.
Now assemble.
1.Place clarified butter and olive oil in pan and, when hot, add fish, shrimp & scallops. Fry quickly; cover and simmer 5 minutes.
2.Add crushed garlic, chablis and lemon juice.Stir to combine. Add arrowroot mixture to thicken the sauce and then add the parsley.
Season. Add the cream and then sprinkle with dill and cayenne. Delicious
Peel garlic clove.
Measure in butter, chablis, cream and lemon juice.
Mix arrowroot with a little white wine and the dijon mustard.
Now assemble.
1.Place clarified butter and olive oil in pan and, when hot, add fish, shrimp & scallops. Fry quickly; cover and simmer 5 minutes.
2.Add crushed garlic, chablis and lemon juice.Stir to combine. Add arrowroot mixture to thicken the sauce and then add the parsley.
Season. Add the cream and then sprinkle with dill and cayenne. Delicious
Chef
