MIXED SEAFOOD WITH WINE SAUCE & PARSLEY GARLIC CRUMB - Cuisine Magazine - From New Zealand to the Wo

MIXED SEAFOOD WITH WINE SAUCE & PARSLEY GARLIC CRUMB - Cuisine Magazine - From New Zealand to the Wo

www.cuisine.co.nz

Cuisine Magazine Recipes, search all the ingredients in your fridge against our recipes, or try MIXED SEAFOOD WITH WINE SAUCE & PARSLEY GARLIC CRUMB

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Cooking tools:

  • Food processor
  • Microplane
  • Ramekin
  • Skillet
  • Saucepan
  • Wooden spoon
  • Whisk
  • Oven
  • Stove
  • Mixing bowl
  • Chef's knife
  • Cutting board
  • Kitchen scale
  • Measuring cup
  • Measuring spoon
  • Colander
  • Spatula
  • Paper towel
  • Airtight container
  • Refrigerator

Ingredients

  • 25g butter
  • 1 shallot, finely chopped
  • 2 tablespoons plain flour
  • ⅓ cup milk
  • ¼ cup cream
  • 1½ cups white wine small pinch cayenne pepper
  • ½ cup Gruyere cheese, grated
  • 80g scallops, patted dry
  • 100g skinless white fish fillets, such as terakihi, ling, snapper, hoki
  • 80g cooked prawns, halved
  • 80g cooked mussel meat, roughly chopped*
  • PARSLEY CRUMB
  • 4 x 2cm slices ciabatta, crusts removed, roughly chopped
  • 25g butter, melted
  • 1 clove garlic, crushed
  • ¾ cup curly leaf parsley finely grated zest of a lemon
  • ½ teaspoon sea salt

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