Baked Seafood Casserole recipe

Here’s sharing another recipe that I learned during the workshop with Chef Wan last week.

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The second recipe was Baked Seafood Casserole with Simplot Hashbrowns.

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It’s a pretty straight forward recipe, actually.

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Here’s how the casserole looks like after being baked in the oven for 45 mins.image

Looks good, isn’t it?

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Well, it tasted really good. I had two helpings of this, in fact, and here’s sharing the recipe with all of you so that you can bake this for your loved ones too:

Ingredients:

150 grams of butter

1 large red onion, diced

4 garlic cloves, chopped

2 stalks of Chinese celery, sliced

6 tablespoon of flour

6 cups of fresh milk, heated

1/2 teaspoon of nutmeg power

1/2 teaspoon of clove powder

1 cup parsley, chopped

1 tablespoon fresh thyme leaves, chopped

1kg of seafood (it can be crab meat, fresh prawns meat, squid, snapper fillet, mussels)

3 large tomatoes, sliced and lightly sauteed in olive oil

1 cup sliced soft Swiss cheese

1/2 cup shredded parmesan cheese

2 packets of Simplot Hashbrowns

Salt and pepper to taste

 

Here’s how you assemble the casserole:

1. Melt butter and sautee onions, garlic, Chinese celery and leek until soften.

2. Add flour and cook for 2 mins to make roux.

3. Then stir in milk, nutmeg, clove, parsley, thyme and seafood. Add in salt and pepper to taste and remove the sauce from the stove once thickens.

4. Mash up the fried hashbrowns and flatten as a base in a casserole dish.

5. Add in sliced tomatoes and seafood mix.

6. Top with parmesan, Swiss cheese and remaining hashbrowns. Sprinkle with more butter and cheese.

7. Cover the casserole dish and bake at 180 degress for 30 mins.

8. Before serving, remove alluminium foil and bake for another 10 mins til golden brown.

Happy trying, ladies and gentleman. I hope you’ll enjoy it.

Cleffairy: Next post will be the recipe for Greek Moussaka.

 

12 comments

  1. Quay Lo says:

    Wow Elizabeth, many thanks, this looks great. It made me hungry. I will urge Quay Po to consider this dish with a couple of cheese substitutions. (She isn’t fond of parmesan but she likes most other choices.) I am not even sure what Simplot potatos are…a local frozen brand? They would be ok and convenient in a dish like this. But I am kind of fussy about starting with fresh produce. I don’t think mashed would be my first choice. Potatos that will hold some firness or a bit of crunchiness in this dish would be preferred. I could see using a boulangere potato recipe then just add the seafood mix and finish with a layer on the top of more of the boulangerie potatos. The trick is getting the potatos to come out right at the same time as the seafoood mix is just done. That might mean waiting to add the potatos for that last 10 minutes baking time however. Haha, where are those Simplot potatoes again. (what an unfortunate name).

    • Cleffairy says:

      Thank you for dropping by, Quay Lo. Surprisingly, Simplot is an Amercan brand. If I’m not mistaken, it’s known as JR Simplot in the US. Yeah, I get what you mean by starting with fresh produce… it can be quite a hassle. LOL. Good luck on the recipe if you’re getting Quay Po to make this for you. Hahahah… do let her know that I’m always open to be a guine pig! LOL! 😀

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