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Prep Time: 20 Minutes Cook Time: 3 Minutes |
Ready In: 23 Minutes Servings: 16 |
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Elegant seafood dish from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. This would also make a lovely appetizer dish served in small pastry cases. Ingredients:
2 lbs fish (sheepshead or fish of your choice) |
1/4 lemon |
1/2 teaspoon red pepper, crushed |
1/4 garlic clove, crushed |
1 bay leaf, crushed |
1 sprig thyme |
1 cup crabmeat |
1/2 lb mushroom, broiled |
1 lb shrimp, cooked and peeled |
2 tablespoons shallots, minced |
4 tablespoons butter |
2 tablespoons flour |
1 cup cream |
1 cup sherry wine |
1 large patty shell (vol-au-vent shell) |
Directions:
1. Simmer first 7 ingredients in water to cover, until fish is tender; drain.
2. Cook shallots in butter; add flour and cream gradually, stirring until thickened.
3. Add wine and reheat.
4. Combine with fish mixture and pour into shell.
5. Place in a preheated 450F oven for 3 minutes.
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