Seafood in Cream Sauce Recipe

Name: Seafood in Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds scallops and shrimp, and sole; 1 x red snapper, whole fish; 1 cup white wine court bouillon; 1 cup mushrooms sliced; 2 tablespoons scallions, spring or green onions sliced; 1 each garlic cloves minced; 1/4 cup butter; 2 tablespoons flour, all-purpose; 1/4 teaspoon nutmeg freshly ground; 1 x white pepper freshly ground; 1 x salt; 1 cup milk

Servings: persons

1 1/2 pounds scallops and shrimp, and sole
1 x red snapper, whole fish
1 cup white wine court bouillon
1 cup mushrooms sliced
2 tablespoons scallions, spring or green onions sliced
1 each garlic cloves minced
1/4 cup butter
2 tablespoons flour, all-purpose
1/4 teaspoon nutmeg freshly ground
1 x white pepper freshly ground
1 x salt
1 cup milk

1
Lightly poach the fish in the court bouillon until opaque.
2
Remove the fish and reserve the liquid.
3
Cook the mushrooms, green onions, and garlic in the butter until tender.
4
Blend in the flour, nutmeg, and white pepper aqnd salt to taste.
5
Add the milk and reserved liquid all at once.
6
Stir constantly until well blended.
7
Cook over low heat until thick and bubbly.
8
Add the fish.
9
Heat and serve.

396

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 pounds scallops and shrimp, and sole, 1 x red snapper, whole fish, 1 cup white wine court bouillon, 1 cup mushrooms sliced, and more.

Yes, Seafood in Cream Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seafood in Cream Sauce

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