Seafood Casserole With Parsley
|Crabmeat||8 Ounce, shell and cartilage removed (250 Gram)|
|Egg||1 , lightly beaten|
|Parsley||2 Tablespoon, freshly chopped|
|Black pepper||To Taste|
|Sole fillets||4 , skinned and halved|
|Prawns||8 Ounce, deveined (Shelled Weight, 250 Gram, Dublin Bay)|
|Shrimps||8 Ounce, deveined (Shelled Weight, 250 Gram)|
|Scallops||8 Ounce, quartered (250 Gram)|
|Fish stock||4 Fluid Ounce (125 Milliliter)|
|Dry white wine||4 Fluid Ounce (125 Milliliter)|
|Lemon juice||4 Tablespoon|
|Double cream||5 Fluid Ounce (1500 Milliliter)|
|Lemon||1 , cut into wedges|
Mash the crabmeat, egg, parsley and salt and pepper to taste together to make a paste.
Spread thickly over one side of each half fillet of sole and roll up like Swiss rolls.
Place in a flameproof casserole.
Add the prawns, shrimps, scallops, stock, wine and lemon juice.
Bring the liquid to the boil, then cover and transfer to a moderate oven (180°C/350°F or Gas Mark 4).
Cook for 20 minutes or until the sole is tender.
Transfer the fish rolls and shellfish to a warmed serving dish.
Strain the cooking liquid into a saucepan.
Bring to the boil and boil until the liquid has reduced to about half the original quantity.
Stir in the cream and heat through gently without boiling.
Pour this sauce over the seafood and serve immediately, garnished with the lemon.