Mediterranean Seafood Fondue, Rosemary Crostini

Rosemary Crostini

2 cups cream sauce
2 oz shrimp
2 scallop
2 oz crab
1 tbsp minced garlic
¼ cup white wine
1 tsp mixed herbs (Italian parsley, Greek Oregano)
1 tbsp bread crumbs
½ cup grated monterey and cheddar cheese

Method

• Add oil to fry pan and heat
• Add garlic, shrimp, scallops, crab and sauté until ¾ cooked
• Deglaze with white wine
• Add cream bring to a boil
• Add bread crumbs stir in sauce
• Add herbs, salt, and pepper to taste
• Add sauce to mould
• Cover with cheese and broil

Cream Sauce

1 litre cream
1 tbsp minced garlic
1 tsp chicken base
¼ cup white wine
½ cup equal parts flour and oil

Method

• Bring cream, garlic, chicken
  base and wine to a simmer.
• Add roux and simmer until thick.

Rosemary Toast

1 pound butter
½ cup chopped rosemary
1 tbsp minced garlic
salt and pepper
Panini bread cut into circles

Method

• Mix butter, rosemary, garlic.
• Spread on bread circles
• bake in 400 degree oven for 2 minutes.

Chef William Delisle
The Mississippi Grill
Carleton Place
For reservations call: (613)257-2525