Monkfish Gratin - cooking recipe

Ingredients

1/3 c. butter or margarine, melted
3/4 c. fresh bread crumbs
3 garlic cloves, chopped fine
1/3 c. minced fresh parsley
1 Tbsp. fresh lemon juice
salt and freshly ground pepper
1 1/2 lb. monkfish, membrane removed and cut diagonally into 1/2-inch thick medallions
lemon wedges (for serving)
6 to 12 frozen puff pastry patty shells
1/4 c. unsalted butter or margarine
1 lb. peeled crawfish tails
1/2 lb. (1-inch) mushrooms
1 c. Seafood Stock or 1 (8 oz.) bottle clam juice
1/2 pt. whipping cream (1 c.)
salt and finely ground black pepper to taste
red cayenne pepper to taste
dash of onion powder
dash of garlic powder
1 1/2 Tbsp. minced parsley
3 green onions, chopped
curly parsley sprigs

Preparation

Bake patty shells according to package directions; keep warm. Melt butter or margarine in a heavy 10-inch skillet.
Add crawfish; saute 5 minutes, stirring.
Remove crawfish with a slotted spoon; set aside.
Add mushrooms to skillet; saute until liquid is reduced to a glaze and mushrooms are caramelized.
Add stock or clam juice to deglaze pan, scraping up all browned bits from pan.
Cook over medium heat until liquid is reduced by 1/2. Add cream, seasonings and minced parsley.
Again, reduce by 1/2. Stir in green onions.
Return crawfish to sauce; cook just to heat through.
Serve in patty shells.
Garnish with parsley.
Makes 6 to 12 servings.