Fricassee of salmon and turbot

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 5

Appears in
Casseroles: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1999

  • About

While chicken or veal fricassees are probably the most common, fish and seafood that have been sautéed and then cooked in white wine and cream may also be referred to as fricassees, as in this case.


  • 100 g ( oz) unsalted butter
  • 8 scallops, shelled and dark vein removed


  • Melt 20 g (¾ oz) of the butter in a frying pan over high heat and lightly brown the scallops. Repeat with the prawns, salmon and sole or turbot, browning each separately in