- For the seafood gratin
- 150 grams Scallop
- 250 grams mussels (frozen)
- 400 grams small shrimp (peeled)
- 250 grams small button Mushroom
- 150 grams Sorrel
- 80 grams butter
- 400 milliliters fish stock
- 200 grams Whipped cream
- 2 egg yolks
- 30 grams Pastry flour
- freshly ground peppers
For the seafood gratin: Drain the scallop meat from the jar. Thaw the clams.
Heat 10 grams (approximately 2 teaspoons) of the butter in a skillet. Add the scallops, mussels and shrimp, and cook for 1-2 minutes per side. Remove and set aside.
Wipe the mushrooms with a damp paper towel and slice. Heat 20 grams (approximately 1 tabelspoon) of the butter in a skillet. Add the mushrooms and cook until golden. Remove and set aside.
Heat the remaining butter in a saucepan. Add the flour and cook until toasted. Stir in the fish stock, bring to a boil and simmer for a few minutes. Remove from heat and cool slightly. Whisk in the egg yolks and cream.
Rinse the sorrel, shake dry, pluck leaves, and chop. Stir into the sauce. Season with salt and pepper to taste.
Grease a gratin dish with some butter. Place the seafood and mushrooms in the dish. Pour the sauce overtop. Bake in a 210°C (approximately 410°F) oven for 15 minutes. Serve immediately.