Seafood Casserole

 

Ingredients.................

175g butter

3 shallots, finely chopped

100g button mushrooms , sliced

700 g any mix of white fish fillets

100 g cooked peeled prawns ( or lobster,or langoustine)

60ml fish stock

300ml champagne or dry white sparkling wine

salt and ground pepper

175ml double cream

2 teaspoonfuls cornflour

 

Method:-  in a large shallow pan melt half the butter, add the shallots and sauté till transparent, stirring frequently. Add the mushrooms and continue cooking till tender. Remove from heat and transfer to a plate.

Add the rest of the butter to the pan and sauté the fish fillets for 3 to 4 minutes till lightly coloured, turning once. Add the reserved mixture on the plate, 3/4 'ers of the champagne, the prawns and stock to just cover the fillets. Season well and simmer gently for 6 to 8 minutes, until the fish flakes easily with a fork.

Remove fish carefully with a slotted spoon onto a heated serving dish and keep warm.

Add the cream to the liquid and heat gently without boiling.

Mix the cornflour with 20ml water in a small bowl, and add to rest of liquid and cook for a further 5 minutes stirring continuously with a wooden spoon or whisk until the sauce is smooth.

When ready to serve add remaining champagne to liquid, and stir till heated through, then pour over the fish , and garnish with prawns in their shells ; lemon twists and wedges with water cress or parsley.