FAUX COQUILLES SAINT JACQUES
I am allergic to scallops (love them, just can't eat them). This is an adaptation of a recipe to use ingredients I can have. Also good if you can't get scallops.
Provided by _Pixie_
Categories Halibut
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut the fish into 1" chunks being careful to remove all bones.
- Put the mushrooms in a small nonstick pan with 1 tbsp butter and the juice of 1/4 lemon.
- Cover and simmer at low heat until tender.
- Melt 3 tbsp butter in a pot and mix in the flour until smooth.
- Add the milk and cream gradually, stirring each bit until smooth.
- Cook until thickened.
- Remove from heat.
- Simmer the fish in the wine, parsley, onion and salt, until barely done.
- Be careful not to break up or overcook.
- Arrange the fish either in individual baking dishes, or a casserole.
- Top with the mushrooms, and then the sauce.
- Toss the breadcrumbs with 2 tbsp melted butter and mix with grated cheese.
- Sprinkle evenly on top of sauce.
- Heat 15 minutes in a 350F oven.
- Brown under broiler for several minutes (if required) to brown.
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