Salmon Shrimp Crustada

Creamy salmon and crusty buttery bread. All in one bowl. Define heaven better.

1/4 lb bacon, diced

1 leek, cleaned and diced

3 cloves garlic, minced

1/4 cup all purpose flour

2 cups chicken broth

1 cup heavy cream

1 tsp dried tarragon weed

season to taste with salt and pepper

1-1/1/4 lb salmon fillet, skinned

1/2 lb shrimp, deveined, about a dozen, cut in half at the waist

8 oz good sourdough bread, cut into 1-inch cubes

3 Tbsp butter, melted

1-2 Tbsp capers for garnish

fresh parsley, minced, for garnish

Preheat oven to 400F. Sauté the leek and bacon in a skillet for about 10 minutes. Add a dash of water if the leek seem to burn - the water will evaporate and cook the leek without burning.

Cook under gentle heat until both leek and bacon are nicely softened.

Add the flour and cook another 3-5 minutes, until the flour is incorporated and smelling nutty. Add the broth and cream and whisk vigorously and the sauce thickens.

Add the tarragon and season with salt and pepper to taste. Adjust the sauce thickness to taste with milk, if necessary.

Stir in the salmon and the shrimp.

Place in an oiled oven-going casserole. Tuck in the bread cubes and spray them with oil (I used olive oil).

Bake for about 20-30 minutes, or until the bread cubes brown and the fish is cooked through.

Garnish with capers and parsley, if desired. Serve with lemon wedges.

Serves 4, generously.

Cook's Note: Use the best fresh bread you can find! I used a nice sourdough from a local French Bakery.

Comments

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