• 80minutes
  • 293calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB1, B2, B3, B6, H, D
MineralsSelenium, Natrium, Iodine, Fluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 large sea scallops (1 1/2 cups)

  2. 3/4 lb of your favorite white fish fillet (Cod or sea bass my favorite)

  3. 2 cups milk

  4. 1 teaspoon salt

  5. 1 teaspoon white pepper

  6. 3 tablespoons butter

  7. 3 tablespoons flour

  8. 1/2 lb mushroom , sliced

  9. 1/4 cup sweet white wine or 1/4 cup sherry wine

  10. 1 1/2-2 1/2 lbs fresh mashed potatoes , about 5-8 large potatoes

Instructions Jump to Ingredients ↑

  1. Clean the scallops and cut in half, leave fish whole then simmer in the milk for 15 minutes.

  2. Strain, reduce the liquid cooking for 5 more minutes.

  3. Heat 2 tablespoon of the butter and stir in the flour, cook for about a minute, stirring, then add the milk gradually, stirring all the time to avoid lumps.

  4. Season with salt and white pepper, add the sliced mushrooms and simmer for about 10 minutes longer; then add the sherry and finally the scallops and fish.

  5. When hot, transfer to an oiled 2 quart ovenproof dish and cover with mashed potatoes, making sure they cover the fish right to the edges.

  6. Dot with the remaining butter sprinkle with paprika and bake in a moderate oven, 350°F, for 20-30 minutes, or until the top is turning brown.

  7. 04/29/04- I made this again adding 2 sliced scallions and 1/4 cup green peas to the fish just before topping with potatoes.And used vermouth because I ran out of sherry.

  8. 3?18/11 I made it this yer topped with Colcannon .

  9. I also did add scallions and green peas.


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