Creamed Seafood Au Gratin Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 1/2 lb raw fish or shellfish, combine 3 or 4 kinds, for example
- 1/2 lb chopped lobster meat
- 1 c drained oysters
- 1/2 lb cut up haddock or cod
- 1 lb sea or bay scallops
- 1 lb raw shrimp, peeled and deveined
For Sautéed Mushrooms:
1 lb mushrooms, sliced
2 Tbsp butter
1 Tbsp oil
1 clove garlic
For Cream Sauce:
1 stick (8 Tbsp) butter
6 to 8 Tbsp flour
4 c milk (or cream)
1/4 c dry white wine (optional)
Optional: 1 small onion studded with 2 or 3 whole cloves
Optional: 2 small bay leaves
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Directions: |
Directions:Make Sautéed Mushrooms:
Melt in a skillet over moderately high heat butter and oil until they reach the point of fragrance. Add the mushrooms and shake the pan, so the mushrooms are coated without scorching. Drop in 1 clove garlic. Continue to cook over moderately high heat uncovered, shaking the pan frequently. At first the mushrooms will seem dry and will almost invisibly absorb the fat. Continue to shake the pan for 3 to 5 minutes. Remove the garlic. Do not cover.
Make White Sauce:
In a medium saucepan, melt over low heat 1 stick of butter. Add flour and blend with whisk over low heat for 3 to 5 minutes. Slowly stir milk or cream and wine if using, whisking continuously. Add onion and bay leaves if using.
Cook and stir the sauce with a wire whisk or wooden spoon until thickened and smooth. OR place in 350º oven for 20 minutes to cook slowly (saves your time and hands for other jobs). Remove onion and bay leaves.
Fold fish and mushrooms into the white sauce. Fill casserole, ramekins or shells with the mixture. Cover tops with dry bread crumbs with dots of butter or with crushed crackers. Bake fish at 350º for about 25 minutes. |
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