Seafood gratin
30
20
4
No
Ingredients
- 1 L (4 cups) of fish fumet or vegetables broth
- 150 gr of frozen shrimps and scallops mix
- 1 package of 250 g (4 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
Preparation
Side-by-side mode
- 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 note
This plate can be frozen 2 months. The night before, thaw in refrigerator.
