Mixed Seafood Casserole Recipe
Ingredients
| Firm white fish | 6 Ounce | |
| Scallops | 6 Ounce | |
| Green shrimp | 6 Ounce, uncooked | |
| Garlic | 1 Clove (5 gm) | |
| Clarified butter | 2 Tablespoon | |
| Olive oil | 2 Tablespoon | |
| Chablis | 1⁄2 Cup (8 tbs) (White) | |
| 100% cream | 1⁄2 Cup (8 tbs) | |
| Dijon mustard | 2 Teaspoon | |
| Lemon juice | 1 Tablespoon | |
| Parsley | 2 Tablespoon | |
| Cornstarch | 2 Tablespoon (Arrowroot) | |
| Dill | 1 Teaspoon | |
| Cayenne | To Taste | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size: Complete recipe
Calories 1376 Calories from Fat 696
% Daily Value*
Total Fat 79 g120.8%
Saturated Fat 27.6 g138.1%
Trans Fat 0 g
Cholesterol 488.2 mg162.7%
Sodium 1182.1 mg49.3%
Total Carbohydrates 48 g16%
Dietary Fiber 1.8 g7.3%
Sugars 9.9 g
Protein 103 g205.7%
Vitamin A 78.5% Vitamin C 103.1%
Calcium 36.7% Iron 50.3%
*Based on a 2000 Calorie diet
Directions
Peel garlic clove.
Measure in butter, chablis, cream and lemon juice.
Mix arrowroot with a little white wine and the dijon mustard.
Now assemble.
Place clarified butter and olive oil in pan and, when hot, add fish, shrimp & scallops.
Fry quickly; cover and simmer 5 minutes.
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
