Seafood casserole Ingredients: 40 g of - butter - 0.5 teaspoon of - ginger powder - 1 pinch of - salt - 1 pinch of - pepper - 150 g of - scallops - 150 g of - peeled crayfish - 150 g of - cooked peeled mussels - 150 g of - peeled raw shrimp - 15 cl of - dry white wine - 1- shallot - 20 cl of - heavy cream - 20 cl of - liquid cream - 1 teaspoon of - tomato paste.
Utensils: 1 saucepanpots and pans - 1 Top 5 of the best colanders - 1 Chinese - 1 Mixer 1 Wooden spoon 1 kitchen scales -
Total time:
1h10
Preparation:
40 min -
Cooking:
30 min
Phase 1
Set aside 50 g of raw shrimp. In a saucepan, melt 20 g of butter. Add the seafood, cook for ten minutes, stirring occasionally. Add 5 m of cooking time if the seafood is used while still frozen.
Phase 2
Drain the seafood in a colander to remove excess water (especially with defrosted seafood).
Phase 3
Melt the rest of the butter with the chopped shallot. Add the seafood and deglaze with the white wine, and add the heavy cream. Salt, pepper, and add the ginger powder. To book.
Phase 4
In a saucepan, put the liquid cream andshrimp. Heat over low heat until the shrimp are cooked (nicely pink). Mix the preparation, and pass through a strainer if necessary.
Phase 5
Add the tomato paste, as well as a teaspoon of cornstarch to thicken the sauce. Mix then pour over the seafood, mix.
Phase 6
Serve in casserole dishes or deep plates accompanied by garlic-rubbed bread croutons.
Utensils: 1 saucepanpots and pans - 1 Top 5 of the best colanders - 1 Chinese - 1 Mixer 1 Wooden spoon 1 kitchen scales -
Total time:
1h10
Preparation:
40 min -
Cooking:
30 min
Phase 1
Set aside 50 g of raw shrimp. In a saucepan, melt 20 g of butter. Add the seafood, cook for ten minutes, stirring occasionally. Add 5 m of cooking time if the seafood is used while still frozen.
Phase 2
Drain the seafood in a colander to remove excess water (especially with defrosted seafood).
Phase 3
Melt the rest of the butter with the chopped shallot. Add the seafood and deglaze with the white wine, and add the heavy cream. Salt, pepper, and add the ginger powder. To book.
Phase 4
In a saucepan, put the liquid cream andshrimp. Heat over low heat until the shrimp are cooked (nicely pink). Mix the preparation, and pass through a strainer if necessary.
Phase 5
Add the tomato paste, as well as a teaspoon of cornstarch to thicken the sauce. Mix then pour over the seafood, mix.
Phase 6
Serve in casserole dishes or deep plates accompanied by garlic-rubbed bread croutons.