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Les Chefs de France Seafood Galette



  • 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


  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.

Yield: 8 servings

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

Source: Les Chefs De France At Epcot


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