You would not believe the trouble I had converting the ingrediets available on Yetfurther to something resembling their Earthly cognates, but I think I've got fairly close.
The Yetfurther tourist bureau brags that nobody has ever perfectly reproduced Yetfurther's signature dish, but I'm not sure that's really a
- 1/4 lb unsalted butter (half of a stick)
- 1 large yellow onion, diced (about 1 to 1 1/2 cups)
- 2 stalks celery, washed and diced
- 1 lb. large button mushrooms, cleaned and quartered
- 2 Tbsp. butter
- 1/2 cup all purpose flour
- 4 cups clam juice (We used Better than Bouillon Clam Base, a clam paste you mix with water which is more affordable and tastes great)
- 3 Tbsp. heavy cream
- 1 Tbsp. white wine
- 1 1/2 lbs. large shrimp, peeled and deveined (You can reduce to 1/2 lb if you want to save money)
- 1 lb. crab, shredded
- 1 lb. bay scallops
- 1 Tbsp. kosher salt
- 1 1/2 tsp. fresh ground black pepper
- 1 cup frozen peas
- 1/2 cup minced flat leaf parsley
- 1 sheet puff pastry, thawed
1. In a saute pan melt the 1/4 lb. of butter over medium heat and add the diced onion and celery. Saute until translucent. Remove from pan and set aside.
2. In a saute pan melt the 2 Tbsp. of butter over medium heat and add the prepared mushrooms. If they release a lot of liquid, drain it from the pan and resume cooking until tender.
3. In a large saute pan bring the clam juice to a simmer. Add the shrimp and scallops and cook for 2 minutes, just until firm. Remove the seafood to a large bowl with a slotted spoon. Pour 3 cups of clam juice into a measuring cup and discard the rest.
4. In a large saute pan combine the cooked onions, celery and mushrooms. Add the flour and cook for 3 minutes. Add the clam juice in slowly, add the wine, then add the cream. Set aside.
4. Add the shredded clam meat to the bowl with the seafood, then add the frozen peas and minced parsley. Pour the sauce over the mixture and taste for seasoning, adding the salt and pepper at this point.
5. Pour into a buttered or sprayed 9"x 13" baking dish. Bake at 375-f for one hour.
you are ready to serve.