Monica Kochelee

The word is out that there is a Great American Seafood Cook off happening in New Orleans. The cook off is supposed to be using domestic sustainable seafood recipes.   This cook off is one of the most prestigious contests.  The winning chef will win the title of King of American Seafood.  I went onto the Internet to find out what I could about the contest.

I’m very excited about the event because it is featuring local, fresh food instead of something foreign, frozen or canned.  I think that promoting local seafood is important.   I’d love to be able to enter my Aunt Johnnie’s baked seafood recipe in a seafood cooking contest!

This is her recipe:

Aunt Johnnie’s baked seafood casserole

1 pound of fish (suggests scallops, shrimp, or crab)

2 T butter (or oleo)

2 T flour

1 c chicken broth

1/8 t nutmeg

salt & pepper

Parmesan cheese

Bread crumbs

To make veloute sauce:  In a saucepan, melt butter, stir in flour, slowly add broth.  Return to heat, stirring constantly until thick & smooth.  Blend in salt & pepper & nutmeg.  In a separate frying pan saute fish in butter for approximately five minutes.  Combine the fish with the veloute sauce and put all in a shallow baking dish.  Sprinkle top with bread crumbs and Parmesan cheese and brown it quickly under the broiler.

This recipe does not specify what KIND of bread crumbs to use, whether to buy the canned seasoned bread crumbs, or crumbs made from fresh bread.  So I’ve tried it both ways and I think I like the the fresh bread crumbs version the best.

If you’d like to share your favorite recipe with me, I’d love to hear from you!  Feel free to leave a comment with your recipe in it!