Nutrition Facts
6 servings
6
Seafood Gratin with Béchamel Sauce: the Easy Recipe
No Reviews
My mom's recipe
For the gratin
400 Fish (cod or whiting or pollock)
1 Mold
1 White wine
1 Sliced mushrooms
200 Peeled shrimp
Breadcrumbs
For the béchamel sauce
200 Butter
200 Flour
¾ Milk
cornstarch
Directions
1
Brush the mussels under water. Place them in a pan with a splash of white wine and cover. Allow them to open for 5 minutes over high heat, shaking the handle of the pan. Let them cool slightly and remove them from their shells. Strain the cooking liquid.
2
Boil the fish and flake it.
3
Preparation of béchamel sauce: melt the butter in a saucepan, add the flour and stir for a few minutes. Gradually add the milk, the cornstarch, and stir over low heat until the mixture is smooth and thickens.
4
In a buttered baking dish, arrange the mussels, fish, mushrooms, and shrimp. Pour the béchamel sauce on top and sprinkle with breadcrumbs.
5
To finish, bake for 15 minutes. Place the dish under a preheated broiler for 2 minutes to brown the breadcrumb mixture.
Ingredients
For the gratin
400 Fish (cod or whiting or pollock)
1 Mold
1 White wine
1 Sliced mushrooms
200 Peeled shrimp
Breadcrumbs
For the béchamel sauce
200 Butter
200 Flour
¾ Milk
cornstarch
Directions
Directions
1
Brush the mussels under water. Place them in a pan with a splash of white wine and cover. Allow them to open for 5 minutes over high heat, shaking the handle of the pan. Let them cool slightly and remove them from their shells. Strain the cooking liquid.
2
Boil the fish and flake it.
3
Preparation of béchamel sauce: melt the butter in a saucepan, add the flour and stir for a few minutes. Gradually add the milk, the cornstarch, and stir over low heat until the mixture is smooth and thickens.
4
In a buttered baking dish, arrange the mussels, fish, mushrooms, and shrimp. Pour the béchamel sauce on top and sprinkle with breadcrumbs.
5
To finish, bake for 15 minutes. Place the dish under a preheated broiler for 2 minutes to brown the breadcrumb mixture.
Notes
-
Dany
Cooking the fish Very delicate. My suggestion: Be careful with cooking the fish: just poach it, simmering for better results... -
Andrée
Small suggestion It seems perfect to me except for the small suggestion. My suggestion: I think it would be better to make the sauce with the filtered juice from the shellfish rather than making a béchamel. -
Typhaine
Tip! The seafood gratin is made entirely with seafood; there is no need for any fish, and I find that it somewhat spoils the dish. My suggestion: scallops, shrimp, mussels, and fresh mushrooms are more than enough for a gratin. Marinate them for 24 hours in white wine with shallots and garlic... -
Sylvie
I think I must have messed up the béchamel. It is too thick. -
pecheur de doré
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