Seafood in Cream Sauce
Submitted by shannonbabe
Mixed seafood poached in court bouillon, then folded into a silky nutmeg cream sauce with mushrooms and green onions. A classic French-inspired dinner for four in 35 minutes.
YIELD
4 servingsPREP
10 minCOOK
25 minREADY
35 minCourt bouillon is one of those old-school French techniques that sounds intimidating but really just means poaching in flavored liquid, and it makes all the difference here.
Scallops, shrimp, sole, and red snapper get gently cooked in wine-infused broth until just opaque, then that flavorful poaching liquid becomes the base of a buttery cream sauce with mushrooms, green onions, garlic, and a whisper of freshly ground nutmeg.
The result is seafood that tastes clean and delicate, wrapped in a sauce that’s rich without being heavy.
Pro Tips
- Poach the fish gently over low heat just until opaque so it stays tender and doesn’t fall apart
- Save every drop of the poaching liquid because it’s packed with flavor and becomes the backbone of your sauce
- Stir the sauce constantly as it thickens to keep it smooth and lump-free
- Serve over steamed rice, buttered egg noodles, or in puff pastry shells for an elegant presentation
Ingredients
Directions
Lightly poach the fish in the court bouillon until opaque.
Remove the fish and reserve the liquid.
Cook the mushrooms, green onions, and garlic in the butter until tender.
Blend in the flour, nutmeg, and white pepper aqnd salt to taste.
Add the milk and reserved liquid all at once.
Stir constantly until well blended.
Cook over low heat until thick and bubbly. Add the fish.
Heat and serve.
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