Description
Indulge in the luxurious flavors of this Ultimate Seafood Gratin, featuring a medley of tender seafood enveloped in a rich, creamy sauce and topped with a crispy golden crust. Perfect for special occasions or a cozy night in, this dish promises to impress with every bite.
Ingredients
Scale
- 1 to 1.5 pounds of firm white fish (like cod or haddock)
- Plump shrimp (peeled and deveined)
- Sweet bay scallops
- Crab meat (optional)
- Tender calamari rings (optional)
- 1 tablespoon unsalted butter (for sautéing seafood)
- 4 tablespoons unsalted butter (for béchamel sauce)
- 1/4 cup all-purpose flour
- 2 cups whole milk (or 2% milk)
- 1 cup shredded Gruyère cheese (or sharp white cheddar or Parmesan)
- 1 finely minced shallot (or 1/4 cup onion)
- 2 cloves of minced garlic
- Pinch of nutmeg
- Splash of white grape juice or chicken/vegetable broth
- Salt and white pepper (to taste)
- Squeeze of lemon juice
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese (for topping)
- 2 tablespoons chopped fresh parsley
- 1–2 tablespoons small pieces of butter (for topping)
Instructions
- Prepare your seafood: Peel and devein shrimp, pat scallops dry, and cut larger fish into 1-inch pieces. Sauté shrimp and scallops in 1 tablespoon of butter over medium heat for 1-2 minutes until they start to turn pink. Remove and set aside.
- If using cod or other white fish, poach it in water or broth until it flakes easily or add it raw to the sauce. Cook mussels if desired and remove meat from shells.
- Combine all seafood in a bowl and season with salt and black pepper.
- Craft the creamy béchamel sauce: In a medium saucepan, melt 4 tablespoons of butter over medium heat. Whisk in 1/4 cup of flour for 1-2 minutes to create a roux.
- Gradually add 2 cups of milk, whisking constantly until the sauce thickens and simmers (about 5-7 minutes).
- Reduce heat to low and stir in 1 cup of cheese, shallot, garlic, nutmeg, and white grape juice or broth. Season with salt, white pepper, and lemon juice.
- Gently fold the seafood into the béchamel sauce and pour into a shallow gratin dish.
- Prepare the crispy topping: In a bowl, mix 1/2 cup panko breadcrumbs, 1/4 cup Parmesan cheese, and 2 tablespoons parsley. Sprinkle over the gratin and dot with butter.
- Preheat oven to 375°F (190°C) and bake for 20-30 minutes until bubbly and golden brown.
- Let the gratin rest for 5-10 minutes before serving.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 150 mg
Keywords: For a gluten-free béchamel, use a gluten-free flour blend. For a dairy-free version, substitute with plant-based milk and dairy-free butter. Fresh herbs like dill or chives can enhance the flavor.