Seafood Casserole with Leek Fondue & Mushrooms Class#B6116
December 15, 2017 by Chef Patrice
This dish is a mix of fresh scallops, crab meat, shrimp, salmon and mushrooms. The sauce is made with the cooking juice from the seafood and we’ll serve our casserole with a twist on potato duchess.
This class also features a recipe for Chocolate Tart.