Seasfoods au gratin

Author: 5/15
Gratin de fruits de mer
Preparation 30
Baking 20
Portions 4
Freezing No


  • 1 L (4 cups) of fish fumet or vegetables broth
  • 150 gr of frozen shrimps and scallops mix
  • 1 package of 250 gr (3 cups) of Les cultures de chez nous sliced leeks
  • 250 gr of salmon fillet, without skin and cubed
  • 125 ml (1/2 tasse) of butter
  • 125 ml (1/2 tasse) of flour
  • 125 ml (1/2 tasse) of 15% cooking cream
  • 250 gr of lobster flesh
  • Salt and pepper up to taste
  • 375 ml (1 1/2 cup) of grated Mozzarella cheese
  • 60 ml (1/4 cup) of panko breadcrumbs
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  • In a large casserole, bring to a boil fish fumet at medium heat. Add shrimps and scallop mix, sliced leeks and salmon cubes. Bring again to a boil then simmer for 1 to 2 minutes at low heat.
  • Above a bowl, filter preparation with a fine sieve. Set aside broth and seafoods separately. In the same casserole, melt butter at medium heat. Add flour an cook 1 minute while stirring.
  • Pour reserved broth and bring to a boil while whisking. Add cream, lobster, seafoods, salmon and sliced leeks. Season and stir. Cook 1 minutes. Divide preparation into four ramekins.
  • Cool down, then set ramekins in the refrigerator. Spread with Mozzarella and breadcrumbs. Set each ramekins in freezer bag. Remove air and seal.
  • Heat. Set on a baking sheet. Gratin in the oven for 20 to 25 minutes preheated at 205°C (400°F).

Chef's notes

This plate can be frozen 2 months. The night before, thaw in refrigerator.

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