Ingredients
1 lbs scallops
½ lbs small shrimps, pre-cooked
1 can lobster and its juice
1 piece of firm white fish cut into chunks
1/3 cups butter
½ lbs sliced mushrooms
1 carrot
3 onions (1 whole and 2 finely chopped)
½ cup flour
1 tsp dry mustard
1 cup milk
1 cup ‘court bouillon’ (see below)
2 whole cloves
Thyme
Dry white wine
Salt and pepper
5 tbsp sherry
2 cup grated Swiss cheese
Cream, half-and-half
Preparation
Prepare court bouillon 3 cups water, 1 carrot cut into a few pieces, 1 onion with a couple cloves stuck into it, salt and pepper, thyme, ½ cup dry white wine. Mix all ingredients in a pot and simmer for 20 minutes. Remove the carrot pieces and the onion and keep the liquid.
Casserole Cook the scallops and fish in the liquid from the court bouillon, for 5 minutes. Add shrimp and lobster (and its juice) and cook for another minute to heat. Remove the sea creatures and set aside.
In a separate casserole melt butter and fry the mushrooms and the remaining onion. Add flour and dry mustard and cook for 2 minutes.
Add the milk a bit at a time and mix, add 1 ½ cups of the court bouillon and the cream (not sure how much, mom didn’t say). Mix until the sauce thickens.
Add the seafood and the sherry. Mix in 1 cup of the Swiss cheese, then top with 1 cup of Swiss cheese.
Bake, uncovered at 300F for 30 minutes or until the top is browned.
Serves 5-6.
