Les Chefs de France Seafood Galette

Yield: 8 servings

Ingredients

• 8 ounces grouper
• Salt and pepper to taste
• 2 egg whites
• 4 cups heavy cream, divided
• 1/2 ounce (1 tablespoon) Dijon mustard
• 6 drops hot sauce
• 8 drops Worcestershire sauce
• 2 tablespoons chopped chives
• 1 tablespoon chopped cilantro
• 4 ounces lobster, chopped
• 8 ounces each salmon, shrimp, crab meat, chopped
• Melted butter for ring molds
• Olive oil for sautéing
• 3 shallots, finely chopped
• 2 tablespoons red wine vinegar
• 2 cups white wine
• Chopped tarragon to taste
• 14 ounces unsalted butter

Instructions

1. Heat oven to 350 degrees F.
2. Cube grouper. Place in the work bowl of a food processor. Add salt and freshly ground pepper to taste. Process until smooth.
3. Add egg whites. Process until well-incorporated.
4. With the machine running, add 3 cups cream in a steady stream.
5. Add grouper mixture to mixing bowl. Add mustard, hot sauce, Worcestershire sauce, chives and cilantro.
6. Add chopped salmon, lobster, shrimp and crab meat.
7. Butter 8 (6-ounce) ring molds. Fill with seafood mixture. Bake for 20 minutes.
8. Sauté shallots in butter. Add red-wine vinegar, white wine and chopped tarragon to a sauté pan. Let cook until reduced in volume by two-thirds.
9. Add 1 cup heavy cream and bring to a boil. Let reduce in volume to half.
10. Add salt and pepper to taste.
11. With mixture simmering, add butter in small pieces.
12. Using a hand-held mixer, whip the sauce right in the pan to give the mixture a smooth, white, foamy consistency.
13. Heat olive oil in a sauté pan. Pan-fry baked galettes until golden on both sides.
14. Place galettes on plates.
15. Add sauce.
16. Garnish as desired.

Attribution

Posted by FootsieBear at Recipe Goldmine 8/14/02 5:38:09 am.

Source: Les Chefs De France At Epcot