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Seafood Casserole With Parsley

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  Crabmeat 8 Ounce, shell and cartilage removed (250 Gram)
  Egg 1 , lightly beaten
  Parsley 2 Tablespoon, freshly chopped
  Salt To Taste
  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.
Keep hot.
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.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2304 Calories from Fat 859

% Daily Value*

Total Fat 97 g149.9%

Saturated Fat 5.2 g25.9%

Trans Fat 0 g

Cholesterol 1541.8 mg513.9%

Sodium 4087.7 mg170.3%

Total Carbohydrates 31 g10.4%

Dietary Fiber 4.2 g16.9%

Sugars 7.3 g

Protein 296 g591.8%

Vitamin A 71% Vitamin C 306%

Calcium 66% Iron 68.4%

*Based on a 2000 Calorie diet

Seafood Casserole With Parsley Recipe