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01.06.2008 -entrée - fish Casserole of Sole and Cod Au Gratin with Shellfish« A hot entrée to suit all occasions, one that tempts me especially for a New Year’s Eve menu. Arrange all the ingredients in a casserole dish, bake in the oven and it’s ready. It’s hard to find something simpler than that! »  Send to a friend  Print  Send your commentIngredients
Serves 4
- 1 fillet of cod, approximately 4 oz (125 g)
- 1 fillet of sole
- 22 scallops
- ¼ cup (50 g) peeled grey shrimp
- 8 large mussels
- 16 oz (5 cl) white beer (blanche de Namur, blanche de Bruges or blanche de
- Hoegaarden)
- 2 cups (5 cl) double cream
- 2 cups (5 cl) lobster bisque
- 1 oz (30 g) Gruyere
- Salt, pepper
Preparation
- Cook mussels and remove from the shell
- Cut scallops into slices 0.12 inches (3 mm) thick
- Place cod and sole fillets in a casserole or ovenproof dish
- Pour in beer, cream and lobster bisque
- Add salt and pepper
- Cook in oven preheated to 350°F (180°C) for 10 minutes
- After 10 minutes, add shrimp, scallop slices and mussels
- Sprinkle with grated gruyere and broil under the grill for a few minutes
- Serve hot
SuggestionI like to serve the entire dish at the table, but you may also divide the ingredients into individual dishes.
You may also replace the white beer with dry white wine.
The recipe may also work with other fish varieties as well as crab, prawns, or why not lobster. If you add a little lobster, why not sprinkle on a few grains of caviar just before serving?
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