| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish, Main dishes |
6 |
Servings |
INGREDIENTS
|
|
Bechamel Sauce |
| 2 |
lb |
Cod fillets |
|
|
Cooking spray |
| 1/2 |
c |
Minced shallots |
| 1/4 |
c |
Dry white wine |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 2 |
c |
Sliced mushrooms |
| 1/2 |
c |
Bottled clam juice |
| 2 |
tb |
Fresh lemon juice |
| 12 |
lg |
Shrimp (1/2 lb); peeled and deveined |
| 1/4 |
c |
Dry bread crumbs |
| 1 |
ts |
Margarine; melted |
INSTRUCTIONS
1. Preheat oven to 350 oF. Prepare Bechamel Sauce; keep warm. 2. Place fish
in a 13 x 9 inch baking dish coated with nonstick cooking spray. Sprinkle
with shallots, wine, salt, and pepper; cover loosely with foil. Bake at 350
oF for 25 minutes. Let fish cool to room temperature. Remove fish from dish
into a bowl, reserving cooking liquid. Shred fish with 2 forks; set aside.
Strain cooking liquid through a sieve into a bowl; discard solids. 3.
Combine the cooking liquid, mushrooms, clam juice, and lemon juice in a
large nonstick skillet. Cover and cook over medium-high heat for 3 minutes
or until mushrooms are tender. Stir mushroom mixture and fish into Bechamel
Sauce; pour bechamel mixture into six gratin dishes coated with cooking
spray. Place shrimp on bechamel mixture and sprinkle with bread crumbs.
Drizzle with margarine. Broil on second shelf 6 minutes or until shrimp are
done.
Yield: 6 servings (serving size: 1 cup).
Calories 322 (22% from fat); fat 8g (sat 2g, mono 2.7g, poly 2.3g); protein
43.9g; carb 16.6g; fiber .8g; chol 306mg; iron 3mg; sodium 549mg; calcium
202mg.
Recipe by: Cooking Light Magazine, March 1997, page 186 Posted to MC-Recipe
Digest V1 #744 by hurlbert <hurlbert@concentric.net> on Aug 15, 1997
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