cassolette

cassolette

cassolette

Ingredients
Number of persons
-
4
+

150 g scallops

150 g crayfish, peeled

150 g cooked shelled mussels

150 g peeled raw shrimps and prawns

15 cl dry white wine

1 shallot

40 g butter

20 cl heavy cream

20 cl liquid cream

1 teaspoon tomato paste

1/2 teaspoon ginger powder

1 pinch of salt

1 pinch of pepper




Preparation
Total Time: 1h10
Preparation time: 40 min
Cooking time: 30 min

Set aside 50 g of raw shrimp.
In a saucepan, melt 20 g of butter. Add the seafood and cook for about 10 minutes, stirring occasionally. Add 5 m of cooking time if the seafood is used still frozen.
Drain the seafood in a colander to remove excess water (especially with thawed seafood).
Melt the remaining butter with the minced shallot. Add the seafood and deglaze with the white wine, and add the thick crème fraiche. Season with salt and pepper and add the ginger powder. Set aside.
In a saucepan, put the liquid cream and the shrimps. Heat over low heat until the prawns are cooked (very pink). Mix the preparation, and strain through a sieve if necessary.
Add the tomato paste and a teaspoon of cornstarch to thicken the sauce. Mix then pour over the seafood, mix.
Serve in cassolette or soup plates with garlic bread croutons.