Seasfoods au gratin

Name: Seasfoods au gratin
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Main meals
Ingredients: 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

Author: 5/15

Preparation	30
Baking	20
Portions	4
Freezing	No

Ingredients

Preparation

Ingredients

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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Preparation

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).