Les Chefs de France Seafood Galette


  • 8 oz grouper
  • Salt and pepper to taste
  • 2 egg whites
  • 4 cups heavy cream, divided
  • 1/2 ounce (1 tablespoon) Dijon mustard
  • 6 drops hot sauce
  • 8 drops Worcestershire sauce
  • 2 Tbsp chopped chives
  • 1 Tbsp chopped cilantro
  • 4 oz lobster, chopped
  • 8 oz each salmon, shrimp, crab meat, chopped
  • Melted butter for ring molds
  • Olive oil for Sautéing
  • 3 shallots, finely chopped
  • 2 Tbsp red wine vinegar
  • 2 cups white wine
  • Chopped tarragon to taste
  • 14 ounces unsalted butter


Heat oven to 350° F.

Cube grouper. Place in the work bowl of a food processor. Add salt and freshly ground pepper to taste. Process until smooth. Add egg whites. Process until well-incorporated. With the machine running, add 3 cups cream in a steady stream.

Add grouper mixture to mixing bowl. Add mustard, hot sauce, Worcestershire sauce, chives and cilantro. Add chopped salmon, lobster, shrimp and crab meat. Butter 8 (6-ounce) ring molds. Fill with seafood mixture. Bake 20 minutes.

Sauté shallots in butter. Add red-wine vinegar, white wine and chopped tarragon to a sauté pan. Let cook until reduced in volume by two-thirds. Add 1 cup heavy cream and bring to a boil. Let reduce in volume to half. Add salt and pepper to taste. With mixture simmering, add butter in small pieces. Using a hand-held mixer, whip the sauce right in the pan to give the mixture a smooth, white, foamy consistency.

Heat olive oil in a sauté pan. Pan-fry baked galettes until golden on both sides. Place galettes on plates. Add sauce. Garnish as desired.

Makes 4

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