Seafood Trio Pats Recipes

Steps:

• Preheat oven to 350 degrees F.
• Heat olive oil in heavy-bottomed sauce pan over medium-low heat.
• Add scallion and a good pinch of salt. Cook about 5 minutes, stirring frequently. Do not allow to brown.
• Add flour and stir until all oil is absorbed, forming a heavy paste.
• Cook paste (this is a white roux with scallions in it at this stage) for about 2 minutes, stirring constantly to avoid browning.
• Add 1/2 of the clam juice, stirring well to incorporate and avoid lumping.
• Add 1/2 of the clam juice, repeating the process.
• Stir in the wine.
• Stir in the cream.
• Add cayenne and white pepper.
• Bring sauce to a very low simmer. Taste sauce and adjust salt to taste. (I usually add about 1/2 tsp, but salt varies so sneak up on it rather than use more than you like.).
• Test the thickness by dipping a spoon into the sauce and letting it run off. It should be just thick enough to coat and cling to the back of the spoon -- this is called "nappe" (pronounced "na-pay" by my culinary instructor but my college French professor would have said "nap",) in classical cooking. If it is too thick, add a bit more clam juice or cream until you get the desired thickness, and reheat to a very low simmer.
• Add parsley and stir to incorporate.
• Preheat 2 oval ramekins (we use about a 4"x6" size, but any oval large enough to contain 12 oz of seafood will work) by running them under hot water.
• Place 1/2 of shrimp in one end of each ramekin. Place 1/2 of crab in opposite end of each ramekin. Place 1/2 of scallops in the center of each ramekin. (Yes, you want the seafood separated into neat little sections. It works. Trust me.).
• Pour 1/2 of the sauce evenly over the contents of each ramekin. Don't worry if the sauce wants to stick on the top -- it will run down into the seafood as the "casserole" bakes.
• If desired, you can put a thin layer of panko to the top of each ramekin. (This is not how the original was done, but my sister likes a bit of contrast in her textures so I do this when I'm cooking for her as well, and it certainly doesn't hurt anything.).
• Bake for 20 minutes, or until the top begins to show signs of browning. If there is no sign of browning after 20 minutes, raise the shelf and turn your oven to broil. Broil for no more than 5 minutes! This depends on your oven, and if you cook the seafood too long, you will get rubbery seafood.
• Remove from oven and allow to rest for 5 minutes before serving.

Steps:

• If you aren't using smoked salmon trimmings then chop the salmon into small pieces. Tip the soft cheese, crème fraîche (if using) and lemon juice into a food processor, season generously with black pepper and blitz to your liking. Add the smoked salmon and pulse a few times if you want the paté chunky or blitz some more if you want the paté smooth and pink.
• Stir the herbs into the paté and spoon into a large or four smaller bowls and serve with warm toast as a starter or with breadsticks as a dip.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Arrange the halibut, scallops, and shrimp in an oven-safe, glass baking dish. Drizzle with wine, butter, and lemon juice. Sprinkle with the seasoning and garlic. Season to taste with salt and pepper.
• Bake in preheated oven until the halibut has turned white, and is flaky, 10 to 12 minutes. Sprinkle with parsley just before serving.

Steps:

• Preheat oven to 350 degrees. Butter a large casserole,about three quart-size or 9"X12" baking dish.
• Shred the cheese; chop the bell pepper; chop the onion; boil water for the bowtie pasta and cook pasta.
• Saute the peppers and onions in 2 Tbs.butter until soft,add the minced garlic if using fresh garlic. Cook the mushrooms in 2 Tbs.butter until slightly soft. Mix peppers,onions, mushrooms and parsley.
• Heat soup and add cheese and stir to melt cheese, add lemon juice, worcestershire sauce, cream, dry mustard and sherry.
• Mix remaining ingredients-shrimp,scallops,codfish, and peppers/onion/mushroom mixture. Pour into casserole, and bake until hot about 30 minutes.

Steps:

• Combine all ingredients in a large cooking pot and bring to a boil, covered.
• Reduce heat and maintain a low boil, covered, until the carrots are mushy, about 45 minutes.
• Strain the solids from the stock using a colander in a large bowl. Discard the solids.
• After the stock cools, store it as you wish in your freezer until it is needed.