Seafood gratin
Votes: 3
Time: 1 hour.
Complexity: average
Servings: 4
Complexity: average
Servings: 4
Seafood gratin is a more festive take on the traditional casserole. A mixture of shrimp, halibut, and crab meat imbues the dish with a delightful aroma. This recipe makes four gratins, but you can easily double it and bake it in one dish for a larger crowd. The cooked seafood is placed in the dish, topped with sautéed leeks and carrots, then drizzled with a creamy wine sauce and sprinkled with breadcrumbs, Parmesan cheese, and fresh herbs, which, after baking, will coat the tender seafood with a delicious crispy crust. The beauty of this recipe is that you can assemble the gratin ahead of time and bake it just before guests arrive.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup seafood broth or canned clam juice
- 1 cup heavy cream
- 0.5 cups + 3 tablespoons of quality white wine, such as Chablis (divide)
- 3 tbsp. l. tomato puree
- 0.5 tsp saffron
- 220g raw shrimp, peeled, deveined and cut in half crosswise
- 220 g raw halibut, cut into 2.5 cm pieces.
- 220 g boiled lobster meat, cut into 2.5 cm pieces.
- 7 tablespoons unsalted butter, divided
- 1 tbsp flour
- 3 cups leeks, thinly sliced, white and light green parts only (2 large stalks)
- 1.5 cups carrots, cut into thin strips (3 pcs.)
- 1 cup panko (dry breadcrumbs)
- 1/3 tbsp. freshly grated parmesan
- 2 tbsp chopped fresh parsley
- 1 tbsp fresh tarragon leaves, chopped
- 1 tbsp. minced garlic (2 cloves)
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Recipes with similar ingredients: bouillon, cream, white wine, pureed tomatoes, saffron, shrimps, halibut, lobster, butter, flour, leeks, carrot, panko breadcrumbs, Parmesan cheese, parsley, tarragon, garlic
Cooking the dish according to the recipe:
- Preheat oven to 190°C (375°F). Place 4 gratin dishes on a baking sheet. If doubling the recipe, bake in a 35x23 cm (14x9 in) oval pan.
- In a medium saucepan, combine the broth, cream, 1/2 cup wine, tomato puree, and saffron. Bring to a boil, reduce heat, and add the shrimp. After 3 minutes, remove the shrimp from the pan with a slotted spoon. Add the halibut to the broth and simmer for 3 minutes, until cooked through, then transfer to the bowl with the shrimp. Add the cooked lobster meat to the bowl.
- Continue to simmer the sauce until it reduces by half, about 12 minutes. Cream 1 tablespoon of butter into the flour. Stir the butter mixture into the sauce along with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Simmer over low heat, stirring constantly, until thickened, about 5 minutes.
- In a medium skillet, melt 3 tablespoons of butter. Add the leeks and carrots and cook over medium heat for 5 minutes, until the vegetables are tender. Add the remaining 3 tablespoons of wine, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper and cook for 5-10 minutes, until tender.
- Mix panko breadcrumbs, Parmesan, parsley, tarragon, and garlic. Melt the remaining 3 tablespoons of butter and mix it with the breadcrumbs to moisten them.
- Divide the seafood evenly among four gratin dishes. Top with vegetables. Pour the sauce evenly over the seafood and vegetables in each dish and sprinkle with breadcrumbs. Bake for 20 minutes, until the tops of the gratins are golden brown and the sauce is bubbling. Serve the gratin hot.
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