Mixed seafood amandine

4 servings

Ingredients

Quantity Ingredient
500 grams White Fish Steaks or Fillets; (e.g. haddock, cod,
; halibut)
250 grams Fresh Cleaned Scallops
250 grams Cooked Shelled Prawns
175 grams Crab Meat
4 Spring Onions; (chopped)
25 grams Butter
Lemon Juice
50 grams Butter
3 tablespoons Plain Flour
250 millilitres Fish Stock or Milk
125 millilitres Cream
1 tablespoon Lemon Juice
1 tablespoon Chopped Parsley
½ tablespoon Chopped Dill
1 tablespoon Chopped Capers; (drained and rinsed)
900 grams Potatoes
50 grams Melted Butter
125 grams Strong Cheddar; (grated)

Directions

SAUCE

TOPPING

1. Place the white fish on a plate and sprinkle with lemon juice, salt and fresh ground black pepper.

2. Cover and steam until cooked through (exact timing will depend on the thickness of the fish).

3. Remove any skin and bones from the fish and break the flesh into large pieces. Put these into a bowl with any juices from the fish.

4. Add the scallops, prawns and crab meat to the bowl. Lightly saut‚ the spring onions in the butter and add to the fish. Keep cool until the sauce is made.

Sauce

5. Melt the butter in a heavy pan.

6. Stir in the flour and cook gently for 2 minutes.

7. Pour in the fish stock a little at a time, followed by the cream, stirring constantly until the sauce is thickened and bubbling.

8. Add the lemon juice, parsley, dill and capers, and then season to taste.

9. Mix the sauce gently into the seafood.

Topping

10. Cook the potatoes with their skins on.

11. When cool, peel and slice them.

12. Pour the fish mixture into a well buttered ovenproof dish.

13. Arrange slices of potato all over the fish and pour over the melted butter.

14. Add several twists of fresh ground black pepper and a little salt.

15. Finally, sprinkle on the grated cheese and bake in a preheated oven set at 200ºc / 400ºf / Gas Mark 6 for 35 - 40 minutes or until the cheese is golden and bubbling.

Converted by MC_Buster.

NOTES : Chef:Greg Robinson

Converted by MM_Buster v2.0l.

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