SEAFOOD CASSEROLE

SEAFOOD CASSEROLE

 

Preheat oven to 450°F. Lightly butter a  1½ quart casserole dish or 4 to 6 individual oven proof dishes.
Select 2 lbs [1 Kg] any combination of the following:	scallops, lobster, haddock, crab, shrimp, sole
Grate and set aside:	4 oz or 1 cup sharp cheddar cheese, grated
Sauté and set aside:	4 oz or 1 cup sliced mushrooms in 1 tbsp butter
Bring 2 cups water to a boil. Add raw fish and simmer 3 or 4 minutes.
Remove fish and dissolve in liquid:	2 chicken bouillon cubes
In a large sauce pan over mediums heat, melt: Stir in:	¼ cup butter ¼ cup flour
Gradually whisk in hot liquid, and stir until thickened. Add grated cheese and blend well. Remove from heat.
Whisk together:	2 egg yolks 1 cup cereal cream
Add eggs and cream slowly to the sauce, stirring constantly. Add sautéed mushrooms.
Add:	1/8 tsp Worcestershire sauce Pinch of cayenne or Tabasco Salt to taste Simmered fish
Spoon fish and sauce into oven proof dish(es).
Choose topping such as:	bread cubes tossed in melted butter bread crumbs and parmesan mashed potatoes piped around edge
Bake until bread crumbs or potatoes are golden, about 15 minutes
OR	Spoon piping hot fish and sauce into pastry shells or over rice and sprinkle with paprika and garnish with lengthwise slivers of green onion or sprigs of parsley.