Seafood Cassolettes

Seafood Cassolettes
Delicious.. <3

4 people

1 kg of seafood, mixture according to goult
1 ÉCHALOTE
2 fresh dill stems
2 bouquets of parsley
60 cl of fresh cream
20 cl of dry white wine
1/4 onion
1.5 l short broth
60 g of maïzena
1 teaspoon of olive oil
1 little breadcrumbs for decoration

Chop parsley, dill, shallots and onion.

In a casserole, bring back olive oil and spice mix for a few minutes.

Add White Wine, wear to ébulition

Incorporate the short fish broth.

Bring back to boiling.

Cook seafood in the mixture for 5 min, drain and dispose of 4 individual cassolettes.

The Sauce:
Carry to ébulition the cooking bottom.

Incorporate Fresh Cream and.

Let the mixture cook until it if (5 min).

Pour the sauce into the cassolettes, cover breadcrumbs, and put in the oven 15 min at 230°C (th 7-.