Mixed Seafood Amandine

Mixed Seafood Amandine Ingredients

500 g White Fish Steaks or	250 ml Fish Stock or Milk
; halibut)	125 ml Cream
250 g Fresh Cleaned Scallops	1 tb Lemon Juice
250 g Cooked Shelled Prawns	1 tb Chopped Parsley
175 g Crab Meat	1/2 tb Chopped Dill
4 Spring Onions; (chopped)	1 tb Chopped Capers; (drained and
25 g Butter	TOPPING
Lemon Juice	900 g Potatoes
SAUCE	50 g Melted Butter
50 g Butter	125 g Strong Cheddar; (grated)
3 tb Plain Flour

Instructions for Mixed Seafood Amandine

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 200?c / 400?f / 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.

Main Ingredient: BeefCuisine: Uncategorized

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