Seafood gratin
30
20
4
Yes
Ingredients
- 1 litre (4 cups) of fish fumet or vegetable broth
- 150 g (1/3 lb) of frozen shrimps and scallops mix
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 250 g (9 oz) of salmon fillet, without skin and cubed
- 125 ml (1/2 cup) of butter
- 125 ml (1/2 cup) of flour
- 125 ml (1/2 cup) of 15% cooking cream
- 250 g (9 oz) of lobster flesh
- Salt and pepper, up to taste
- 375 ml (1 1/2 cups) of grated Mozzarella cheese
- 60 ml (1/4 cup) of panko breadcrumbs
Preparation
Side-by-side mode
- In a large casserole, boil fish fumet (or vegetable broth) at medium heat. Add shrimp 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 the preparation with a fine sieve. Set aside the broth and seafood separately. In the same casserole, melt the butter at medium heat. Add the flour and cook for 1 minute while stirring.
- Pour the reserved broth and bring to a boil while whisking. Add the cream, lobster, seafood, salmon, and sliced leeks. Season and stir. Cook for 1 minute. Divide the preparation into 4 ramekins.
- Cool down, then set the ramekins in the refrigerator. Spread with Mozzarella and breadcrumbs. Place each ramekin in a freezer bag. Remove the air and seal.
- Heat. Set on a baking sheet. Gratin in the oven for 20 to 25 minutes preheated at 400°F (200°C).
Chef’s note
This plate can be frozen for 2 months. The night before, thaw in the refrigerator.
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