
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

A selection of cooked lobster, monkfish, cod, and queen or bay scallops.
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