Seafood au gratin with fish and crab or shrimp.
- 1 1/2 pounds white fish fillets - cod, orange roughy, flounder, etc.
- 1/4 cup dry white wine
- 1 tablespoon lemon juice
- 3/4 teaspoon salt
- 1/4 teaspoon Tabasco or hot pepper sauce
- 3 tablespoons butter or margarine, divided
- 1 cup crabmeat or 6 to 8 ounces cooked shrimp, halved lengthwise
- 3 tablespoons flour
- 2 egg yolks
- 2 tablespoons half-and-half
- 2 tablespoons grated Parmesan cheese
Arrange fish fillets in single layer in greased shallow baking dish. Sprinkle
with wine, lemon juice, salt, and hot pepper sauce. Dot with 1 tablespoon of the butter and cover dish tightly with foil. Bake in preheated 400° oven until fish flakes easily with fork, about 25 minutes. Cool, then carefully
drain off broth into a cup or bowl; measure 1 cup of fish broth and set aside. Top fish with crabmeat or halved shrimp. In saucepan melt remaining 2 tablespoons butter over medium-low heat. Stir in flour until smooth and bubbly. Stir in fish broth until thickened and smooth; remove from heat. Beat together
egg yolks and half-and-half, then beat in a few tablespoons of the hot sauce fro the saucepan; return egg mixture to saucepan, whisking briskly. Return to heat and cook, stirring, until slightly thickened, about 1 minute.
Pour sauce over fish and shrimps; sprinkle with Parmesan. Broil about 5 inches from heat until fish is hot and top is lightly browned, about 10 minutes. Serve with hot cooked rice or pastry shells.
Seafood au gratin recipe serves 6.
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