Seafood Au Gratin With Fish And Crab Or Shrimp.

[kaci]

Seafood Au Gratin With Fish And Crab Or Shrimp.



1-1/2 pounds white fish fillets - cod, orange roughy, flounder, etc.
1/4 cup dry white wine
1 tablespoon lemon juice
3/4 teaspoon salt
1/4 teaspoon Tabasco or hot pepper sauce
3 tablespoons butter or margarine, divided
1 cup crabmeat or 6 to 8 ounces cooked shrimp, halved lengthwise
3 tablespoons flour
2 egg yolks
2 tablespoons half-and-half
2 tablespoons grated Parmesan cheese


Arrange fish fillets in single layer in greased shallow baking dish.
Sprinkle with wine, lemon juice, salt, and hot pepper sauce. Dot with 1
tablespoon of the butter and cover dish tightly with foil.

Bake in preheated 400° oven until fish flakes easily with fork, about 25
minutes. Cool, then carefully drain off broth into a cup or bowl; measure 1
cup of fish broth and set aside.

Top fish with crabmeat or halved shrimp.

In saucepan melt remaining 2 tablespoons butter over medium-low heat. Stir
in flour until smooth and bubbly. Stir in fish broth until thickened and
smooth; remove from heat. Beat together egg yolks and half-and-half, then
beat in a few tablespoons of the hot sauce from the saucepan; return egg
mixture to saucepan, whisking briskly. Return to heat and cook, stirring,
until slightly thickened, about 1 minute.

Pour sauce over fish and shrimps; sprinkle with Parmesan. Broil about 5
inches from heat until fish is hot and top is lightly browned, about 10
minutes.

Serve with hot cooked rice or pastry shells.

Serves 6