Seafood Thermidor
Seafood Thermidor recipe
Yield
4 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
fish fillets
frozen or fresh |
|
| ½ | pound |
crab meat
clams, shrimp, scallops (any combination) |
|
| 1 | can |
soup, cream of shrimp
|
* |
| 3 | tablespoons |
all-purpose flour
|
|
| ¼ | cup |
milk
|
|
| ¼ | cup |
white wine
|
*
|
| ¼ | cup |
mozzarella cheese
shredded |
*
|
| 2 | tablespoons |
parsley leaves
fresh, snipped |
|
| ½ | cup |
bread crumbs
soft |
|
| 2 | tablespoons |
Parmesan cheese
|
|
| 2 | tablespoons |
butter
|
|
| ½ | teaspoon |
paprika
|
|
| ½ | teaspoon |
dijon mustard
|
|
| ½ | teaspoon |
lemon juice
fresh |
|
| 1 | slices |
lemon
for garnish |
*
|
| 1 | x |
parsley leaves
for garnish |
*
|
| 1 | x |
scallions, spring or green onions
thin slices, for garnish |
*
|
| 1 | each |
onions
quartered |
|
| 1 | slice |
lemon
for poaching seafood |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
fish fillets
frozen or fresh |
|
| 226.8 | g |
crab meat
clams, shrimp, scallops (any combination) |
|
| 1 | can |
soup, cream of shrimp
|
* |
| 45 | ml |
all-purpose flour
|
|
| 59 | ml |
milk
|
|
| 59 | ml |
white wine
|
*
|
| 59 | ml |
mozzarella cheese
shredded |
*
|
| 3E+1 | ml |
parsley leaves
fresh, snipped |
|
| 118 | ml |
bread crumbs
soft |
|
| 3E+1 | ml |
Parmesan cheese
|
|
| 3E+1 | ml |
butter
|
|
| 2.5 | ml |
paprika
|
|
| 2.5 | ml |
dijon mustard
|
|
| 2.5 | ml |
lemon juice
fresh |
|
| 1 | slices |
lemon
for garnish |
*
|
| 1 | x |
parsley leaves
for garnish |
*
|
| 1 | x |
scallions, spring or green onions
thin slices, for garnish |
*
|
| 1 | each |
onions
quartered |
|
| 1 | slice |
lemon
for poaching seafood |
*
|
Directions
Thaw fish, if frozen.
Cut into ½ inch cubes.
Place all seafood in a pan or skillet.
Add lemon slice, quartered onion and water, just to cover.
Bring to a boil, then reduce heat and simmer for 4 minutes.
Meanwhile, in a small saucepan, blend soup and the flour.
Gradually, stir in milk, lemon juice and wine.
Cook while stirring constantly until thick.
Stir in mustard, Mozzarella and parsley.
Carefully, drain seafood well and gently fold in sauce.
Spoon mixture into a lightly-greased medium-size casserole or into individual casserole dishes.
Combine bread crumbs, Parmesan cheese, butter and paprika.
Sprinkle over casseroles.
Broil 1 to 2 minutes.
Serve over your choice of rice or pastry shells.
