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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Timbale de Fruits de Mer Recipe

Brought to you by Broad Bay Inn & Gallery

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Yield: 4 servings

Ingredients:
1 pound scallops
1 pound shrimp, peeled
3 shallots, minced
1/4 cup dry vermouth or sherry
2 cups water
Thyme
Bay leaf
Parsley
1 onion
Salt and pepper
1 pound fillet of flounder or sole
3 tablespoons all-purpose flour
3 tablespoons butter
Lemon juice
1/2 cup heavy cream

Instructions:
Marinate the scallops and shrimp with the vermouth and minced shallots.
In a casserole dish, prepare a "fumet" with water, thyme, bay leaf, parsley, onion, salt, and pepper. Bring to a boil and simmer a few minutes.
Poach the scallops and shrimp (adding the "marinade" to the casserole), and the fillet of flounder for 6 to 7 minutes. Turn off the heat.
In a pan, prepare a "roux" with the flour and butter and start a sauce with the liquid from the casserole.
Beat the lemon juice and cream into the sauce..
Transfer the fish from the casserole into the sauce. Bring to a boil.
Serve right away as is or as a sauce on a cheese souffle. Bon Appetit!