SEAFOOD GALETTE

LES CHEFS DE FRANCE AT EPCOT

Yield: 8 servings.

8 ounces 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 tablespoons chopped chives

1 tablespoon chopped cilantro4 ounces lobster, chopped

8 ounces each: Salmon, shrimp, crab meat, chopped

Melted butter for ring molds

Olive oil for sauteing

3 shallots, finely chopped

2 tablespoons red-wine vinegar

2 cups white wine

Chopped tarragon to taste

14 ounces unsalted butter

1. 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.

2. 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.

3. Saute shallots in butter. Add red-wine vinegar, white wine and chopped tarragon to a saute 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 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.

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

Source: Orlando Sentinal