Recipe

Bouchees Aux Fruits De Mer Recipe

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Ingredients

Directions

Step #1 Bake pastry shells according to package directions.
Step #2 Set aside.
Step #3 Place fresh parsley sprigs, fresh thyme sprigs, & bay leaf on a 6-inch square of cheesecloth; tie with string.
Step #4 Set aside.
Step #5 Melt 2 tbsps butter In a large-ish skillet over med-heat/flame; add shrimp, & crawfish, scallops, & saute 4 mins or until done.
Step #6 Stir in 1/2 c wine & 2 tbsps flour, stirring every once in awhile, & cook, 5 mins.
Step #7 Remove from skillet, & set aside.
Step #8 Melt 1 tbsp butter in a Dutch oven over med-heat/flame; add shallots & mushrooms, & saute until tender.
Step #9 Stir in remaining 1 c wine & herb bag.
Step #10 Bring to a boil.
Step #11 Stir in clam juice, & cook this until liquid is reduced to 1 1/2 c (about 15 to 20 mins).
Step #12 Discard herb bag.
Step #13 Melt remaining 2 tbsps butter in skillet over med-heat/flame, & add 1/3 c flour, stirring until smooth.
Step #14 Cook, stirring constantly, 1 min.
Step #15 Gradually stir in theto mushroom mixture.
Step #16 Stir together yolk & sour cream.
Step #17 Add to mushroom mixture; cook over low heat/flame, stirring constantly, 5 to 6 mins.
Step #18 Stir in salt & pepper.
Step #19 Spoon evenly into pastry shells, & top this with seafood sauce.
Step #20 Garnish, if desired.
Enjoy the Bouchees Aux Fruits De Mer recipe

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