21" x 8" x 3"
Seafood Ragout
Ingredients:
2 cups baby shrimp
1 cup mussels (no shell)
1 cup scallops (no shell)
1/2 cup Manilla clams (no shell)
1 white onion, diced
3 large carrots, diced
2 celery stalks, diced
2 tbsp minced garlic
1 tbsp Dijon mustard
1 cup flour
4 cups fish stock
1/2 lb butter
4 cups heavy cream
Salt and pepper
Fiddleheads sauteed in brandy (for garnish)
1. Sautee the celery, carrot, and onion in the butter. Add flour to form a roux. At this point, make sure you cook the flour with the vegetables until it starts to lightly change into a golden color.
2. Slowly add the fish stock. Remember with roux, if it's hot, then the liquid must be cool. Do not add hot liquid to a hot roux; you will get lumps.
3. Add the seafood, garlic, and Dijon mustard. Cook for about 30 minutes at 300 degrees in the large mussel shell.
4. Add any other seasonings, and the heavy cream.
5. Serve the ragout in small mussel shells. Garnish with a few fiddleheads sauteed in brandy.
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