Seafood Gratin with Cognac Recipe

For the béchamel sauce

75 Margarine

75 Flour

75 Milk

80 Grated cheese

250 Crab crumb

Salt

Freshly ground pepper

For the gratin

250 Scallops without roe

250 Cooked peeled mussels

200 Cooked peeled shrimp

300 Button mushroom

3 Olive oil

Breadcrumbs

Freshly ground pepper

Directions

Sauté the fish cubes and scallops in olive oil for 2 to 3 minutes, then add the brandy and flambé.

Add the mushrooms, mussels, and shrimp and let cook for about 4 to 5 minutes; season with pepper. Set aside.

Prepare a béchamel sauce with margarine, flour, and milk. Add salt and pepper to taste. Incorporate the cheese and crab meat.

Finally, mix the seafood and the béchamel. Place the mixture in an oven-proof dish. Sprinkle with breadcrumbs and brown for a few minutes.

Nutrition Facts

0 servings

Serving size