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Leeks
Seasfoods au gratin
Author:
5/15
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Preparation
30
Baking
20
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
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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Seasfoods au gratin
From
Nov 20
to
Jan 01
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).
Chef's notes
This plate can be frozen 2 months. The night before, thaw in refrigerator.
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