Ingredients
| 25g butter | |
| 1 shallot, finely chopped | |
| 2 tablespoons plain flour | |
| â…“ cup milk | |
| ¼ cup cream | |
| 1½ cups white wine small pinch cayenne pepper | |
| ½ cup Gruyere cheese, grated | |
| 80g scallops, patted dry | |
| 100g skinless white fish fillets, such as terakihi, ling, snapper, hoki | |
| 80g cooked prawns, halved | |
| 80g cooked mussel meat, roughly chopped* | |
| PARSLEY CRUMB | |
| 4 x 2cm slices ciabatta, crusts removed, roughly chopped | |
| 25g butter, melted | |
| 1 clove garlic, crushed | |
| ¾ cup curly leaf parsley finely grated zest of a lemon | |
| ½ teaspoon sea salt |
I love this updated version of my mother and grandmother’s dish, topped with the gorgeous green, crunchy parsley crumb.
Instructions
| 1. | Melt the butter in a large frying pan over a gentle heat. |
| 2. | Add the shallot, season with salt and pepper, and cook for 8 minutes until the shallot is softened but not coloured. |
| 3. | Add the flour and stir together with a wooden spoon to form a paste. Cook for 30 seconds, stirring, then add the milk. |
| 4. | Keep stirring over the heat until thick and smooth, then add the cream, ½ cup of the wine and the cayenne pepper, and whisk over the heat until the sauce is evenly thick and smooth. |
| 5. | Add the Gruyere and give a final whisk to incorporate, then set aside. |
| 6. | In a separate pan heat the remaining wine with â…“ cup of water, until simmering. Add the scallops and fish and cover. |
| 7. | Cook for 2 minutes, remove the scallops (they should be plump and cooked through) and cook the fish a further 1-2 minutes until fully opaque (if necessary, turn it gently during cooking). |
| 8. | Reserve ¼ cup of the cooking liquid and whisk into the prepared cheese sauce, to thin slightly. |
| 9. | Preheat the grill to 200ËšC. |
| 10. | Gently fold the prawn and mussel meat through the cheese sauce. |
| 11. | Add the fish and scallops and carefully divide the mixture between 8 x ⅓-½ cup-capacity ovenproof serving dishes. |
| 12. | Top the fish mixture with the parsley crumb and grill (well away from the heat source) for 2-3 minutes until the topping is crunchy and greeny golden. |
| 13. | Serve immediately sprinkled with a little sea salt. |
| 14. | PARSLEY CRUMB |
| 15. | Put the ciabatta, melted butter, garlic, parsley, lemon zest and sea salt in a food processor and whiz to form large chunky crumbs. |
| 16. | The crumb mix can be prepared up to 6 hours ahead and stored in a sealed container in the fridge. |
| 17. | *Either steamed or marinated mussels can be used in this dish. |
| 18. | If using marinated mussels drain and rinse briefly – the finished dish will have a little more of a sharp hit. |
Recipes & Food Styling Sarah Tuck / Photography & Styling Greta van de Star / Playlist Zac Arnold, Flying Out Records
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