Total Time
23mins
Prep 20 mins
Cook 3 mins

Elegant seafood dish from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. This would also make a lovely appetizer dish served in small pastry cases.

Ingredients Nutrition

  • 2 lbs fish (sheepshead or fish of your choice)
  • 14 lemon
  • 12 teaspoon red pepper, crushed
  • 14 garlic clove, crushed
  • 1 bay leaf, crushed
  • 1 sprig thyme
  • 1 cup crabmeat
  • 12 lb mushroom, broiled
  • 1 lb shrimp, cooked and peeled
  • 2 tablespoons shallots, minced
  • 4 tablespoons butter
  • 2 tablespoons flour
  • 1 cup cream
  • 1 cup sherry wine
  • 1 large patty shell (vol-au-vent shell)

Directions

  1. Simmer first 7 ingredients in water to cover, until fish is tender; drain.
  2. Cook shallots in butter; add flour and cream gradually, stirring until thickened.
  3. Add wine and reheat.
  4. Combine with fish mixture and pour into shell.
  5. Place in a preheated 450F oven for 3 minutes.

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