member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Gillian Scarlett      

Recipe Categories:

    SEVEN SEAS (seafood)


    Source of Recipe


    The Mushroom Lover's Mushroom Cookbook & Primer

    List of Ingredients




    12 ounces mixed seafood, such as firm fish fillets (salmon, kingfish, or halibut), fish steaks (tuna or swordfish), sea scallops, and peeled and deveined shrimp, skin, bones, and shells removed
    4 ounces oyster mushrooms, trimmed and cut into 1/4-inch dice
    2 teaspoons rice wine vinegar or other mild white wine vinegar
    2 1/4 teaspoons mushroom soy sauce or good-quality soy sauce
    2 1/4 teaspoons fresh lemon juice
    4 1/2 tablespoons mayonnaise
    1 tablespoon chopped fresh chives

    Recipe



    1. Cut the seafood into 1/4-inch dice. (If the seafood is very fresh, this can be done up to 1 day in advance and refrigerated).
    2. Preheat the oven to 350°F.

    3. Add the mushrooms to the seafood and toss to mix well. Combine the mayonnaise, vinegar, soy sauce, and lemon juice in a small bowl. Set aside about 3 tablespoons of the mayonnaise mixture and toss the rest with the seafood mixture, using a slotted spoon to thoroughly combine.

    4. Divide the mixture among 8 large scallop shells or 4-inch shallow gratin dishes. Top each with 1 teaspoonful of the reserved mayonnaise mixture. (The seafood may be prepared to this point up to 1 day in advance. Refrigerate, wrapped in plastic.) Bake until a fork inserted in the center comes out warm, about 12 minutes.

    5. Sprinkle chives over the top and serve warm

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â