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About this recipe:
Even when prepared for two, this erotic combination of four seafoods encourages a lusty appetite! Light some candles and decant some wine!
4 sole, or other flaky white low fat fish, patted dry
10 bay scallops, raw, shelled
3/4 cup crabmeat
3/4 cup cooked prawns
1/2 cup shredded Monterey Jack cheese
1/2 cup butter
2 egg yolks
1 tablespoon lemon juice
1/2 teaspoon mustard powder
1/8 teaspoon salt
2 tablespoons chopped fresh parsley
1/4 teaspoon paprika
- Butter two 2-cup au gratin dishes. Place 1 fillet on bottom of each, then layer with scallops, crabmeat, shrimp, cheese and a second fillet; set aside.
- Preheat oven to 230 degrees C (450 degrees F).
- Melt butter. In a medium mixing bowl, combine yolks, lemon juice, mustard and salt; mix on high and slowly add butter in a steady stream until sauce is thick and creamy. Pour sauce over fillets.
- Bake in preheated oven for 10 to 15 minutes; sprinkle with parsley and paprika. Serve.
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