Seafood Au Gratin - bul-news.com

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Seafood Au Gratin

INGREDIENTS:

1 1/2 pounds white fish fillets - cod, orange roughy, flounder, etc.
1/4 cup dry white wine
1 tablespoon lemon juice
3/4 teaspoon salt
1/4 teaspoon Tabasco or hot pepper sauce
3 tablespoons butter or margarine, divided
1 cup crabmeat or 6 to 8 ounces cooked shrimp, halved lengthwise
3 tablespoons flour
2 egg yolks
2 tablespoons half-and-half
2 tablespoons grated Parmesan cheese

PREPARATION:

Arrange fish fillets in single layer in greased shallow baking dish. Sprinkle with wine, lemon juice, salt, and hot pepper sauce. Dot with 1 tablespoon of the butter and cover dish tightly with foil. Bake in preheated 400° oven until fish flakes easily with fork, about 25 minutes. Cool, then carefully drain off broth into a cup or bowl; measure 1 cup of fish broth and set aside. Top fish with crabmeat or halved shrimp. In saucepan melt remaining 2 tablespoons butter over medium-low heat. Stir in flour until smooth and bubbly. Stir in fish broth until thickened and smooth; remove from heat. Beat together egg yolks and half-and-half, then beat in a few tablespoons of the hot sauce fro the saucepan; return egg mixture to saucepan, whisking briskly. Return to heat and cook, stirring, until slightly thickened, about 1 minute. Pour sauce over fish and shrimps; sprinkle with Parmesan. Broil about 5 inches from heat until fish is hot and top is lightly browned, about 10 minutes. Serve with hot cooked rice or pastry shells.
Seafood au gratin recipe serves 6.

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INGREDIENTS:

PREPARATION:

Dyuni

St. Constantine and Elena

Nessebar

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