Mixed Seafood Casserole is a delicious mixture of fish and shellfish with a rich cream and wine sauce. Serve with parsleyed potatoes and a green bean salad and accompany it with a well-chilled bottle of Sancerre white wine.
8 oz. canned crabmeat, cartilage and shell removed
1 egg, lightly beaten
2 tablespoons chopped fresh parsley
2 teaspoon salt
4- teaspoon black pepper
4 whole sole fillets, skinned and halved
8 oz. Dublin Bay prawns , shelled
8 oz. shrimps, shelled
8 oz. scallops, quartered
4 fl. oz. fish stock
4 fl. oz. dry white wine
2 fl. oz. lemon juice
5 fl. oz. double cream
1 lemon, cut into wedges
Preheat the oven to moderate 350°F (Gas Mark 4, 180C).
In a small bowl, mash the crabmcat with a fork. Add the egg, parsley, salt and pepper and mix to a smooth paste.
Using a table knife, spread the paste thickly over one side of each of the sole fillets. Roll up the fillets, Swiss roll fashion, and place the rolls in a flame-proof casserole.
Arrange the prawns , shrimps and scallops over and around the rolls. Pour in the fish stock, wine and lemon juice.
Place the casserole over moderate heat and bring the liquid to the boil. Cover the casserole and transfer it to the oven.
Bake for 20 minutes, or until the sole is tender and flakes easily when tested with a fork.
Remove the casserole from the oven. With tongs, transfer the fish rolls and shellfish to a warmed serving dish. Keep warm while you make the sauce.
Strain the liquid from the casserole into a small saucepan. Bring it to the boil over high heat. Boil for 3 minutes or until the liquid has reduced by about half. Reduce the heat to low and add the cream. Cook the sauce, stirring constantly with a wooden spoon, for 3 to 5 minutes, or until it is hot but not boiling.
Remove the pan from the heat and pour the sauce over the fish and shellfish. Serve immediately, garnished with the lemon wedges.