Mixed Seafood Fricassee Recipe

Heat up a third of the butter over high heat. When frothy, add 1 tablespoon minced onions and seasoned shrimp. Sauté without overcooking, about 3 minutes, and add a splash of white wine; drain and reserve the cooking liquids. Set aside to cool. Repeat with the snapper and salmon.

Make Tarragon Sauce: Melt butter over medium heat. Add flour and cook until mixture turns a light, golden sandy color, about 7 minutes. Heat up milk almost to boiling point and add to butter/flour mixture, one cup at a time, whisking until very smooth. Bring to a boil and cook for 10 minutes, stirring often. Add cream, cooking liquids from the seafood,lemon zest , grated Parmesan cheese, and tarragon. Cover and set aside to infuse for 10 minutes. Preheat the broiler.

Mix the cooked seafood carefully with the penne rigate. Strain the tarragon cream over the seafood, mixing carefully. Transfer to an ovenproof dish; sprinkle tarragon and Parmesan on top.

Place seafood gratin under broiler, watching closely for 5 to 10 minutes or until it develops a nice golden crust. Serve immediately.