Gratin of Seafood
Ingredients:
2 bream fillets
60g scallops
60g butter
120g mushroom, finely chopped
2 shallots, finely chopped
Salt and freshly ground pepper
60g cooked prawns
4 tablespoons soft white breadcrumbs
Sauce:
½ oz butter
1 tablespoon plain flour
¾ cup fish stock
Salt and freshly ground pepper
1 egg yolk
2 tablespoons cream
Method:
Skin the bream fillets, cut each into half lengthwise and fold into three.
Remove the beard from each scallop, place in a pan with the fish, cover with ¾ cup water and ½ cup dry white wine; add a bay leaf, a few peppercorns, and ½ sliced onion. Bring to a simmer and poach gently for 5 minutes.
Melt 30g butter and cook the mushrooms and shallots for 3 minutes, until soft.
Season with salt and pepper and spoon the mixture into 4 scallop shells or gratin dishes.
Place the cooked seafood and the prawns on the mushroom mixture, coat with the sauce.
Melt remaining butter, add the breadcrumbs and cook until golden crisp.
Sprinkle over the fish and place in a hot over or under the griller to heat through until golden.
Serve piping hot garnished with parsley
Sauce:
Melt the butter in a pan and stir in the flour, cook for a few minutes, pour in fish stock, stirring over a gently heat until thickened.
Season with salt and pepper and cook gently for 5 minutes.
Combine the egg yolk with the cream and stir into the sauce.
Stir for 1 minute over the heat. Remove from heat and put a lid on to stop it from forming a crust until ready to use.
