Looking for an elegant and warm dish to impress your guests? These small seafood gratins with scallops are perfect for a special occasion or just to treat yourself. My grandmother left without giving me her recipe... but I think I've found it! Combining the delicacy of scallops with the tenderness of hake, all wrapped in a creamy, flavored béchamel, this recipe will delight seafood lovers.
Prepare the béchamel: in cold milk, add the cornstarch, and thicken over low heat while stirring to prevent sticking to the bottom. Season with salt and add nutmeg and butter.
Dissolve the fish bouillon cube in the amount of water indicated on your package (varies by brand) and bring to a boil. Immerse the scallops (I used frozen ones) in the simmering broth for 5 minutes. Drain. In the same broth, poach the hake or cod. Drain.
Peel the carrots, cut them into small cubes, and immerse them in boiling salted water for 15 minutes. Peel an onion, chop it, and sauté it in 1 tablespoon of oil until golden.
Mix the béchamel with the scallops and flaked fish, add the carrots, onion, white wine, and rice. Season with salt and pepper.
Preheat the oven to 180°C. Lightly butter the bottoms of shells or small ramekins or casseroles. Pour in the mixture. Sprinkle with breadcrumbs. Bake for 25 minutes.
To finish, serve hot as a starter or as a light dish for dinner with a salad.
0 servings
8
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EN