Seafood Bouche a la Reine

Seafood Bouche a la Reine served with Salad

 A simple starter, easy to put together and tastes so yummy.

Ingredients :
6 Bouche a la Reine

2 tbsp butter
2 tbsp flour
1 cup cream
1/2 cup white wine
100 gm seafood (Lazy cook uses frozen pre-cook mix seafood)
1 tbsp chopped parsley
1 tbsp chopped shallots
2 cloves chopped garlic
Salt and pepper
emmental cheese

Method:
1.  In a pot, melt the butter, then whisk in the flour.  Once a roux is formed, whisk in the cream, then add the white wine.
2.  When the mixture is smooth add the frozen seafood, parsley, shallots and garlic.  Stir till the frozen seafood warms through.  Then season to taste and remove from fire.

Seafood filing for the Bouche a la Reine

3.  I buy the Bouche a la Reine because it is tedious to make.

Bouche a la Reine before filing

4.  I cut the top out and put aside.  Add the seafood filing into the Bouche a la Reine, topped with grated emmental cheese.
5.  Placed the Bouche a la Reine in the oven at 190°C for 5 minutes.  Remove and place the hat on and serve immediately.