Seafood Gratin

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Seafood Gratin
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation

Ingredients

for
4
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
salt
freshly ground peppers
For baking
4 Au Gratein pans
butter
How healthy are the main ingredients?
Whipped creamsalt

Preparation steps

1.

For the seafood gratin: Drain the scallop meat from the jar. Thaw the clams. 

2.

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.

3.

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.

4.

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.