Seafood in Cheese-Cream Sauce with Garlic Croutons
Main Dishes • European
Description
Seafood in Cheese-Cream Sauce with Garlic Croutons
Ingredients
- Tarragon 1 stem
- Tiger shrimp in brine 14 pieces
- Scallops 4 pieces
- Frozen squid rings 10 pieces
- Garlic 5 cloves
- Milk 10 fl oz
- Wheat Flour 1 tablespoon
- Butter 0 oz
- Marinated cherries 4 pieces
- Russian Cheese 5 oz
- Ocean salt to taste
- Ground Black Pepper to taste
- French Baguette 1 piece
- Olive Oil 4 tablespoons
Step-by-Step Guide
Step 1
Thaw the seafood. Peel the shrimp from their shells and remove the intestines. Cut the squid rings into small rectangles, and cut the shrimp tails into 3 equal parts. Slice the scallops lengthwise (I managed to cut each scallop into three parts, and each piece was not too thin). Then cut the resulting scallop ovals crosswise.
Step 2
Chop 4 cloves of garlic into small cubes and add them to a hot skillet with 30 grams of butter, frying until golden brown. After that, add the chopped seafood to the garlic. Sauté for a couple of minutes. I didn't evaporate all the water, and I recommend you do the same. Remove from heat and set aside.
Step 3
In another skillet, over low heat, melt 30 grams of butter, add the flour, mix, and warm it up while constantly stirring. Remove from heat. Warm the milk and gradually pour it into the butter-flour mixture while stirring continuously. Place the skillet back on the heat, bring to a boil while stirring constantly. Cook until slightly thickened. Grate the cheese and add it to the hot mixture in the skillet. Keep it on the heat for a couple of minutes until the cheese is completely melted and the sauce is homogeneous. You can vary the cooking time depending on how thick you want the sauce. Then add pepper and remove from heat.
Step 4
Pour boiling water over the tomatoes, let them sit for a couple of minutes, remove, peel, cut into small pieces, and sauté for just a couple of minutes in the skillet to release their juices. Remove from heat.
Step 5
Add the tomatoes and seafood to the cheese sauce in the skillet, mix everything, and season with salt to taste. Warm slightly (if desired, you can transfer the mixture to a glass baking dish and finish it in the oven, but the sauce may not be as thick). Serve in portions, garnished with a sprig of tarragon.
Step 6
Cut the baguette in half. Tear it into portion-sized pieces by hand. In olive oil, add a crushed clove of garlic and a bit of ground pepper. Rub the pieces of baguette with the garlic-oil mixture and place them in a preheated oven at 340°F for 5–7 minutes, until golden and lightly crispy.
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