Golden Poppies our State Wildflower

Wednesday, May 27, 2015

Serving ANY cooked Fish Economical yet tasty St. Jacques, style RECIPE

This used to be so trendy in the late 70's now I have put my own "Spin" on it by making it in a shallow ovenproof casserole and using ANY cooked, skinned and filleted, fish.
Economical and very very tasty ..good enough for company.

Serves 3-4

2 cups flaked cooked fish (skin and bones removed)
1/2 cup cooked shrimp or clams (may be frozen, defrosted or canned, drained)

3 tbsp butter or margarine
3tbsp minced onion
3tbsp all purpose flour
1/2 tsp  Dijon mustard
1/2 tsp sea salt
pinch of cayenne
 1 1/4 cups warm milk
1/4 cup white wine
1tsp Worcestershire sauce
1/4 cup plus 2 tbsp grated Parmesan cheese
2 tbsp minced parsley (optional)

Melt the butter and saute the onions to golden.
Stir in the flour and mix well to make a roux.
Add gently the warm milk to make a thin sauce (you may use a whisk on this).
Add the mustard and seasonings to taste.
Add the wine and cook, gently stirring over medium heat, to a smooth sauce.
Remove from heat.
Add the cooked flaked fish, shellfish, Worcestershire sauce, parsley  and 1/4 cup grated cheese.
Mix well to combine.
Turn into a shallow ovenproof dish that has been well greased.
Top with remaining  2 tbsp grated cheese and broil until nicely browned.

Serve with mashed potatoes, rice and even French Fries.

Use any grated cheese
You may also add more shellfish if you have them.

Perfect for a mid week meal or even entertaining..and economical too . I like mine made with Atlantic cod or salmon
This recipe may also be doubled with great results too.

This may also be served on a bed of mashed potatoes, served in a pie plate with the mashed acting like a crust.


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