Nutrition Facts
8 servings
8
Seafood Gratin with Cognac Recipe
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Ideal for large families!
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
1
Sauté the fish cubes and scallops in olive oil for 2 to 3 minutes, then add the brandy and flambé.
2
Add the mushrooms, mussels, and shrimp and let cook for about 4 to 5 minutes; season with pepper. Set aside.
3
Prepare a béchamel sauce with margarine, flour, and milk. Add salt and pepper to taste. Incorporate the cheese and crab meat.
4
Finally, mix the seafood and the béchamel. Place the mixture in an oven-proof dish. Sprinkle with breadcrumbs and brown for a few minutes.
Ingredients
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
Directions
1
Sauté the fish cubes and scallops in olive oil for 2 to 3 minutes, then add the brandy and flambé.
2
Add the mushrooms, mussels, and shrimp and let cook for about 4 to 5 minutes; season with pepper. Set aside.
3
Prepare a béchamel sauce with margarine, flour, and milk. Add salt and pepper to taste. Incorporate the cheese and crab meat.
4
Finally, mix the seafood and the béchamel. Place the mixture in an oven-proof dish. Sprinkle with breadcrumbs and brown for a few minutes.
Notes
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yohann37
Don't hold back on the amount of béchamel. I didn’t use enough, so the whole dish was a bit too dry. But apart from that small mistake (on my part), it was very good. My suggestion: Next time I won’t use breadcrumbs, it’s a bit dry...
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