Serves: 2
Time: 25 mins
- 8 oz (230 g) firm fleshed fish fillet, such as Cod, Haddock or Monkfish
- 6 oz (180 g) large raw shrimp, shelled and deveined
- 2/3 cup (160 ml) dry white wine
- 6 tsp (30 ml) butter, divided
- 2 cup (500 ml) sliced mushrooms
- 4 tsp (30 ml) flour
- ½ cup + 4 tsp for the mash (120 ml + 20 ml) 35 % cream
- Salt & pepper, to taste
- 2 large yellow fleshed potato (about 14-16 oz/400-460 g), diced
- 2 tsp (10 ml) of GOURMET DU VILLAGE LEMON DILL DIP MIX
1. Preheat the oven to 350 F (180 C).
2. Cut the fish fillet to fit into the baker. Pour the wine over it, add the LEMON DILL DIP MIX. Place into the oven and bake for 5 minutes; add the shrimp and continue baking for another 10 minutes.
3. Remove from the oven. Strain off the liquid and save it for the sauce, leaving the seafood in the baker.
4. Increase the oven temperature to 375 F (190 C).
5. In a small saucepan, melt 4 tsp (20 ml) butter, add the mushrooms and cook for about 3 to 5 minutes, until they start to render their juices.
6. Add the flour and blend; pour in the reserved cooking liquid and carefully blend until thickened. Add the ½ cup (120 ml) of cream and cook for another 2 minutes. Add salt and pepper to taste.
7. Pour the sauce over the seafood in the baker. Set aside.
8. Place the diced potato in a small saucepan, cover with water and bring to a boil. Cook for about 10 minutes until tender. Drain. Return to the saucepan and on the stove top just for a minute to dry it out.
9. Mash the potato with the remaining 2 tsp (10 ml) of butter and 4 tsp (20 ml) cream until smooth. Add salt and pepper to taste. Spoon over the seafood and bake for 10 to 15 minutes.