SEAFOOD THERMIDOR WHITE SAUCE 15ml (1 tbsp) butter 15ml (1 tbsp) cake flour 125ml (1/2 cup) fish or chicken stock 125ml (1/2 cup) fresh cream or milk 1 large egg yolk THERMIDOR 15ml (1 tbsp) butter ½ an onion, very finely chopped 100g button mushrooms, chopped 5ml (1 tsp) garlic, finely chopped 125ml (1/2 cup) dry white wine 2.5ml (1/2 tsp) Dijon mustard 125ml (1/2 cup) fresh cream 5ml (1 tsp) fresh flat-leaf parsley, finely chopped (or half parsley and half dill) 30ml (2 tbsp) parmesan, freshly grated Salt and pepper, to taste SEAFOOD 500g medium prawns, deveined and peeled 400g calamari tubes 500g fresh salmon, cubed To make the white sauce, melt the butter in a saucepan and stir in the flour to form a roux. Add the stock and stir until smooth. Remove from the heat and add the milk or cream and egg yolk, stirring until thickened. Set aside. For the thermidor sauce, heat the butter in a pan and sweat the onions until transparent. Add the mushrooms and garlic and fry for a minute, then deglaze with the wine and cook until reduced by half. Add 250ml (1 cup) of the white sauce along with the mustard, cream, parsley and parmesan and mix well. Season and set aside to keep warm. Heat a little oil in a pan and sauté the prawns, calamari and salmon for 3 minutes, just to release liquid and firm up. Add the seafood to the hot sauce and cook for no longer than 3 minutes. Serve immediately. Serves 2
Posted on: Sun, 14 Dec 2014 14:27:21 +0000
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