Jade and I like fish and seafood. That also must be true of the Sens market adherents; there are 3 separate, large fish stalls in the market! M. Parret also informs me that a fish supermarket will be opening up soon, just a few steps away from the market. Excessive? I don’t know. As I’ve mentioned before, seafood and fish are dear but all three of the stalls do brisk business. You have to stand in line. Today I’ll be looking for shrimp and scallops. Better get money.
Whenever I ask permission to take a picture in the market, the stall owners seem so pleased and their displays are certainly something to be proud of; art in the market.
I apologize to my fellow Americans for the annoyance of recipes with metric system measurements but I get the inspiration for these from French cookbooks. Here is a good conversion site: http://www.france-property-and-information.com/cooking_converter.htm
Le Creuset Seafood Mini Casseroles
10 cl of white wine
2 shallots, finely chopped
12 scallops
250 grams of mushrooms
2 tbsp water
Juice of 1/2 lemon
250 grams shrimp, shelled and cleaned
1/2 liter milk
40 grams flour
90 grams butter
80 grams emmenthal, grated
salt
Simmer the shallots in the wine for about 3 minutes, add the scallops and simmer for another minute. Remove the scallops, cut in half and set aside. Strain and reserve the liquid.
Simmer the mushrooms and lemon juice with the water for 5 minutes. Remove the mushrooms and set aside. Strain and reserve the liquid.
Add the cooled, reserved liquids to the milk and make a bechamel sauce with the flour, half of the butter and milk/liquids. When the bechamel is smooth and thick, add the rest of the butter cut into little pieces and half of the cheese. Stir until smooth. Salt to taste and remove from the flame. If you are not sure about making the bechamel sauce, check out this video: http://www.youtube.com/watch?v=wfTR7juCgUg
In a large bowl, mix the scallops, shrimp and mushrooms. Divide this mixture evenly between 6 mini casseroles and cover generously with the cheese sauce. Sprinkle with the rest of the grated cheese and cook in a 425 degree oven for about 15 minutes until bubbly and beginning to brown.
Accompany with a mixed green salad, crusty bread for dipping and Chablis.
I really enjoyed the picture of the Fish Market stall. Would love to see more pictures like this from near and far perspective. Also, who is M. Parret?
Monsieur Parret is my neighbor. I’ve mentioned him in earlier posts.
Fantastic fish market! I’d love to try every type of fish I see there, it all looks so fresh and cared-for.
miam