Delicious Crab Bake with Portobello Mushroom
- 200g white fish fillets (skin removed)
- 315ml milk
- 25g butter
- 1 shallot, finely chopped
- spring onions x 2, finely chopped
- 2 cloves garlic, finely chopped
- 1½ tsp ground cayenne
- 3 tbsp plain flour
- 150ml double cream
- 2 tsp Dijon mustard
- Squeeze of lemon juice
- Salt and pepper
- 2 tbsp olive oil
- 325g portobello mushrooms, chopped
- 3 tbsp brandy
- 400g white crab meat
- 30g white breadcrumbs
- 2 tbsp chopped flat-leaf parsley
- 35g grated Parmesan cheese
- 25g melted butter
- Heat the oven to 200°C. Put the fish fillets and the milk into a pan and gently heat to a simmer. Poach the fish for about 5 minutes.
- Lift the fish out with a slotted spoon and break it into chunks. Strain and measure 315ml of the milk.
- Heat the butter in a pan and fry the onion for 5 minutes until soft. Add the garlic and cayenne and cook for another 2 minutes.
- Add the flour and stir for a minute or so until it is well mixed. Take the pan off the heat and gradually add the poaching milk, stirring continuously.
- Return the pan to the heat and bring to the boil, stirring constantly. Turn down the heat and cook for about 3 minutes, stirring from time to time. Add the cream, mustard and lemon juice. Taste and season. Set aside.
- In a frying pan, heat the oil and fry the mushrooms until they are golden. Turn up the heat to evaporate any juice from the mushrooms. Add the brandy and let it bubble away until there’s only about 1 tbsp left. Stir the mushrooms into the sauce.
- Pour into an oven dish and pour the sauce over the top.
- Mix the breadcrumbs with the parsley, spring onions and Parmesan. Sprinkle over the bake, pour the melted butter on top and bake in the oven for about 10-15 minutes, until golden.
- Serve immediately.
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