| 14 oz (400g) mixed filleted fish (any fresh white fleshed fish will do) 4 oz (100g) peeled raw shrimp (with or without tails, up to you) 3 1/4 lb (1 1/2 kg) mussels (or 1 lb shucked mussels) 3 1/2 fl oz dry white wine 2 shallots 4 fl oz (400ml) court-bouillon* 2 oz (50g) butter 2 oz (50g) plain flour 4 oz (100g) grated Emmenthal cheese 2 tbsp bread crumbs salt and pepper Scrub and clean the mussels: pour the white wine into a large fireproof casserole dish or saucepan, add the thinly sliced peeled shallot and place the mussels on top: cover and place over a high heat for a few minutes, to make the mussels open. Drain the mussels, discarding any that remain closed. Remove the mollusks from their shells, saving all their juice and the liquid in the pan and strain through a cloth or very fine sieve. Rinse the fish fillets, add to a pan or fish kettle containing the cold court-bouillon and bring slowly to a boil; immediately reduce the heat and simmer very slowly for 5 minutes. Melt all but 1/2 oz (10g) of the butter in a small saucepan, stir in the flour and cook for a few seconds over a low heat. Beat in 14 fl oz (400ml) strained court-bouillon and about 6 tbsp mussel liquor, adding a little at a time. Simmer over a low heat for 7-8 minutes, stirring continuously. Turn off the heat, add a little salt and stir in the grated cheese. Grease an oven proof dish with the remaining butter; cover the bottom with the well drained fish fillets and cover these with the shrimp and the mussels. Coat with the sauce and sprinkle with the bread crumbs. Place in a preheated oven at 425F (220C) for 15 minutes. Yields approx. 4 servings Court-Bouillon To prepare the Court-Bouillon, or cooking liquid, the water used must be lightly salted (about 1/2 oz [15-20g] salt to every 1 3/4 pints [1 litre] liquid), flavoured with pieces of celery, carrot and parsley stalks as well as a little dry white wine or cider vinegar. Boil to 30 minutes to 1 hour then allow to cool completely. This is just one of the delightfully delicious recipes from around the world which will soon be featured in our fully illustrated series of Gourmet Fisherman Cookbooks. Enjoy! |
| The “Gourmet Fisherman” concept is registered with the Writers Guild of America and the content of both this web site and The Gourmet Fisherman Television Show are protected under existing international copyright laws. ©2008 by The Gourmet Fisherman Television Show… All rights reserved. |