Seafood Gratin
Ingredients
- 400 gAtlantic cod (cut into large cubes)
- 200 gShrimp (peeled)
- 200 gScallop (cleaned)
- 60 gUnsalted butter
- 50 gWheat flour
- 500 mlWhole milk
- 100 mlCream
- 100 mlDry white wine
- 2 pcShallot (finely minced)
- 100 gEmmental cheese (grated)
- 30 gBreadcrumbs
- 1 pinchNutmeg
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
A golden crust that cracks under the spoon, revealing pearly fish pieces and shellfish bathed in a creamy sauce. The briny scent mingles with the aroma of browned butter and reduced white wine.
- 1
Cut the cod into 3 cm cubes. Clean the scallops. If using whole shrimp, peel them properly. Everything must be dry before cooking to avoid releasing excess water.
- 2
In a pan with a knob of butter, sauté the minced shallots without browning. Pour in the white wine and reduce by half over high heat. The alcohol smell should disappear, leaving only the grape aroma.
- 3
Add the remaining butter, let it melt, then pour in the flour (singer). Whisk for one minute. Pour in the cold milk all at once and whisk until the sauce thickens and coats the back of a spoon. Add cream and nutmeg.
- 4
Place the raw seafood in a gratin dish. Pour the hot sauce over it. Sprinkle with emmental and breadcrumbs. Bake at 200°C until the top is deep brown and the sauce bubbles around the edges.
Frequently asked questions
How do you get this dish right?
- Do not pre-cook the seafood; they will cook perfectly in the sauce in the oven and remain tender.
- If the sauce is too thick, loosen it with a little bit of shellfish cooking liquid if available.
- Use an earthenware or cast-iron dish for thermal inertia to keep the dish warm at the table.
How long does this dish keep?
Store in the refrigerator for 24 hours. Reheat gently in the oven at 150°C to avoid overcooking the fish.
