Jennifer Burns and Chef Alan Brines from McGrath’s Fish House make Seafood Astoria.
- 4 ea. 6-7 oz Cod fillets
- 1 cup all-purpose flour
- 1/4 cup Olive oil
- 8 oz. Crab meat
- 8 oz. Small shrimp
- 1 dozen medium mushrooms-sliced
- 1 small shallot-minced
- 1/2 cup white wine or light stock such as fish or chicken stock
- Juice from 1 lemon
- 1 cup whipping cream
- 4 Tablespoons butter
- Salt and Pepper to taste
Pre-heat a large skillet on medium heat. Add the olive oil.
Roll fillets in flour to coat. Add floured fillets to skillet and cook on both sides until golden brown and until fish flakes easily with a fork.
Remove from pan and place on serving dish.
Add the mushrooms and shallot to the skillet and saute until shallot is browned and mushrooms begin to wilt, add the shrimp and cook until seared on both sides.
Deglaze with the wine or stock. Add the lemon juice and reduce by half (cook until half of the liquid has evaporated).
Add the cream and cook until it thickens slightly. Add the crab meat and cook until heated through.
Stir in the butter one tablespoon at a time. Season the sauce to taste with salt and pepper and spoon over the cooked fillets.