Seafood Gratin with Cognac Recipe

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.