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BISTRO 110 SAFFRON SEAFOOD CASSEROLE




Source of Recipe


BISTRO 110


Recipe Introduction


Serves 4


List of Ingredients




# 4 scallops
# 8 shrimp
# 1 pound of mussels
# 1 pound of salmon
# 1 diced tomato
# 2 chopped shallots
# 1 crushed clove of garlic
# 1 btl. White wine
# 1 pinch saffron
# 2 Tsp. roux
# ¼ liter water
# 1/3 quart of heavy cream
# Chopped tarragon
# Salt and pepper
# Olive oil Heat the olive oil in a saucepan

Recipe



Sauteed the chopped shallots and the garlic until transparent.

Add the cleaned mussels and simmer for a few minutes until they open. Keep on the side.

In a saucepan, heat some olive oil then sauteed the shrimp, scallops and salmon for 3 minutes.

Season with salt and pepper.

Remove all the seafood from the pan and deglaze with the mussels' cooking juice.

Add the bottle of wine and the saffron. Reduce by half and add the water. Reduce by half again.

Add the roux to thicken the sauce. Add the cream and reduce 1/3 until the sauce coats a spoon.

Season with salt and pepper if needed.

Divide the hot seafood equally and display in four plates and pour the sauce on top.

Garnish with the tomato dices and the chopped tarragon.

Recipe created by Executive Chef Dominique TOUGNE, BISTRO 110