Gratin of seafood
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Gratin is a widely used culinary technique in food preparation in which an ingredient is topped with a browned crust. Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish.
ingredients
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serves: 4
1 lb (450 g) cooked medium shrimp in shell
1/2 onion (roughly chopped)
5 tablespoons (65 g) butter
1 tablespoon Cognac
2 1/2 cups (600 ml) Fish Stock
1/4 cup white wine
2 tomatoes (roughly chopped)
2 lb (900 g) mussels (cleaned)
2 shallots (minced)
2 tablespoons all-purpose flour
2/3 cup (150 ml) heavy cream
1 tablespoon chopped flat-leaf parsley
1/2 Juice of lemon
8 prepared bay scallops
6 oz (175 g) skinned haddock fillet (cut into small chunks)
1 1/2 cups (100 g) sliced button mushrooms
1 cup Scant (100 g) fresh white crabmeat
1 cup Scant (100 g) shredded Gruyere (Emmenthal, fontina, or Jarlsberg cheese)
3/4 teaspoon paprika
pinch of cayenne pepper
Salt and freshly ground black pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 1361
- Total Fat: 97.5 g
- Saturated Fat: 54.5 g
- Trans Fat: 2.7 g
- Cholesterol: 673 mg
- Sodium: 2888.5 mg
- Total Carbs: 35.8 g
- Dietary Fiber: 3.1 g
- Sugars: 5.5 g
- Protein: 81.7 g
preparation
1. Wash the scallops to remove any sand and weed from the shells. Hold a scallop in one hand, with the flat shell facing uppermost, and slide the blade of a sharp, thin-bladed, flexible knife between the two shells.
2. Keeping the blade of the knife flat against the top shell, feel for the ligament that joins the meat of the scallop to the shell. Cut through it and lift off the top shell.
3. Pull out the frilly "skirt" and black stomach sac that surrounds the white scallop meat and pink coral. Rinse away any sand from inside the shell.
4. Slide the knife under the scallop meat, keeping the blade close to the shell, and cut it away. Pull off and discard the small white ligament attached to the side of the scallop meat.
5. Hold the body of the shrimp in one hand and firmly twist off the head with the other. Save the heads.
6. Break open the soft shell along the underbelly of each shrimp and peel it away from the flesh. Leave the last tail segment of the shell in place for some recipes.
7. Run the tip of a small, sharp knife along the back of the shrimp and pull out the intestinal vein if dark and visible (deveining is not always essential).
8. Fry the onion in 1 tablespoon (15 g) of the butter until soft. Add the shrimp heads and shells and Cognac, and fry for 1 to 2 minutes. Add the fish stock, wine, and tomatoes, bring to a boil, and simmer for 20 minutes.
9. Add the mussels to the pan, cover, and cook over a high heat for 3 to 4 minutes. Tip into a large strainer set over a bowl. lf there is less than 2 1/2 cups (600 ml) of stock, add a little fish stock; if more than this you need to boil it once more until it is reduced to the required amount. Remove the mussels from their shells and set aside with the peeled shrimp. Discard everything else in the strainer.
10. Fry the shallots in 2 tablespoons (25 g) of the butter until soft. Add the flour and cook for 1 minute, stirring. Gradually stir in the stock and bring to a boil, then add the cream and simmer very gently for 10 minutes, until the sauce coats the back of a wooden spoon. Add the parsley and season to taste with some lemon juice, salt, and pepper.
11. Preheat the broiler. Melt the remaining butter. Scatter the scallops, haddock, and mushrooms into a large gratin dish, brush with the melted butter, season, and broil for 2 minutes.
12. Add the shrimp, mussels, and crabmeat to the dish, then spoon the sauece over the top. Sprinkle with the shredded cheese, dust with a little paprika and cayenne pepper, and broil, close to the heat, for 1 to 2 minutes, until golden and bubbling.
Cooks' note:
ALTERNATIVE FISH:A selection of cooked lobster, monkfish, cod, and queen or bay scallops.
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