Nutrition Facts
4 servings
4
Fish, seafood, and mushroom gratin: the easy recipe
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Discover this recipe for a seafood and mushroom gratin. This easy recipe allows you to create a delicious seafood bake to share with the family...
Ingredients
100 Mushroom
200 Cooked and peeled shrimp
1 Cooked and shelled mold.
1 Crab
100 Fresh cream
50 Grated cheese
Directions
1
Preparation of the fish Cook the fish fillets in a broth (10 minutes) with the mushrooms. Drain, cut the fish fillets into pieces, and slice the mushrooms.
2
Mix the fish, mushrooms, shrimp, drained and crumbled mussels, and crab with the béchamel sauce mixed with cream and half of the cheese.
3
Cooking Put everything in a lightly oiled baking dish, sprinkle with the remaining cheese, and broil for about 10 minutes.
Ingredients
Ingredients
100 Mushroom
200 Cooked and peeled shrimp
1 Cooked and shelled mold.
1 Crab
100 Fresh cream
50 Grated cheese
Directions
Directions
1
Preparation of the fish Cook the fish fillets in a broth (10 minutes) with the mushrooms. Drain, cut the fish fillets into pieces, and slice the mushrooms.
2
Mix the fish, mushrooms, shrimp, drained and crumbled mussels, and crab with the béchamel sauce mixed with cream and half of the cheese.
3
Cooking Put everything in a lightly oiled baking dish, sprinkle with the remaining cheese, and broil for about 10 minutes.
Notes
-
Fred
Very good with cod fillet, frozen seafood mix (scallops, crayfish, mussels, shrimp), a bit of garlic and white wine in the béchamel, and a little breadcrumbs on top of the cheese for extra crunch. Cook for 10 minutes in the oven and 5 minutes under the grill in addition to the 10 minutes in the broth. For 8 servings, plan for at least 500 ml of béchamel and 30 g of flour plus 30 g of butter. Cook in a large dish, avoiding stacking too deep. I accompanied it with baby potatoes, but I was considering serving with fish dumplings. Consider thinning the béchamel with a lobster bisque, why not! -
Marlene
Seafood Gratin Good recipe My suggestion: Very good recipe, personally I add a thick layer of breadcrumbs before baking for a crunchier gratin. -
Valerie
I love it I made my recipe with frozen seafood, but it must still be better with fresh fish; it was excellent anyway. My suggestion: I thawed my seafood in the pan without cooking them. It's just to drain them, then I cooked them again in 1/4 liter of white wine, and I didn't taste it. Next time, I will use 1/2 liter. -
sylvie_h12
Delicious and simple I added a bit of white wine to my béchamel but no cream. Served in small dishes, it was a great success. -
Florence
A true delight A great way to get one of my daughters to eat fish, this recipe has been a big hit with the whole family.
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