Transform your dining experience with the Ultimate Seafood Gratin, a dish that marries tender seafood with a luxuriously creamy sauce and a delightfully crispy topping. Each bite delivers a harmonious blend of textures and flavors, perfect for celebrating special moments or indulging in comforting home-cooked elegance.
This gratin showcases a medley of seafood lovingly enveloped in a rich béchamel sauce infused with aromatic shallots, garlic, and a hint of nutmeg, all baked to bubbly golden perfection. It’s a timeless dish guaranteed to impress both family and guests alike.
- A rich and creamy sauce that perfectly complements a variety of tender seafood varieties.
- A golden, crispy breadcrumb and Parmesan topping that adds irresistible texture and flavor.
- Easy to adapt with optional ingredients like crab meat and calamari for a personalized touch.
- Perfect for elegant dinners, holiday feasts, or a cozy night at home.
Ingredients
- Firm White Fish (cod or haddock, 1 to 1.5 pounds): Chunked into bite-sized pieces for tender, flaky texture in the gratin.
- Peeled and Deveined Shrimp: Adds a sweet, succulent ocean flavor, quickly sautéed to retain juiciness.
- Sweet Bay Scallops: Provides delicate sweetness and a tender bite, enhancing the seafood medley.
- Crab Meat (optional): Adds luxurious, flaky sweetness for an elevated seafood experience.
- Tender Calamari Rings (optional): Offers a mild, chewy texture that complements other shellfish perfectly.
- Unsalted Butter (1 tbsp for seafood sautéing): Ensures gentle cooking of seafood, enriching taste without overpowering.
- Unsalted Butter (4 tbsp for béchamel sauce): Forms the creamy base of the sauce, providing richness and silkiness.
- All-Purpose Flour (1/4 cup): Used to create the roux, which thickens the béchamel to a perfect consistency.
- Whole Milk (2 cups): Creates a luscious, smooth sauce; can substitute 2% milk for lighter creaminess.
- Shredded Gruyère Cheese (1 cup): Melts beautifully into the sauce giving it a nutty, savory depth.
- Minced Shallot (1 small or 1/4 cup onion): Infuses gentle aromatic sweetness enhancing the sauce’s flavor complexity.
- Minced Garlic (2 cloves): Adds warmth and fragrance to the béchamel, complementing the seafood.
- Pinch of Nutmeg: Subtly balances and elevates the richness of the sauce with a warm spice note.
- White Grape Juice or Chicken/Vegetable Broth (splash): Introduces a hint of acidity and depth, balancing creaminess.
- Salt and White Pepper (to taste): Season the dish delicately, allowing the seafood flavors to shine.
- Lemon Juice (squeeze): Brightens the dish with fresh acidity, cutting through richness.
- Panko Breadcrumbs (1/2 cup): Creates a crisp, golden topping that contrasts with the creamy base.
- Grated Parmesan Cheese (1/4 cup for topping): Adds sharp, savory flavor and enhances crust browning.
- Chopped Fresh Parsley (2 tablespoons): Provides fresh herbal notes and attractive color.
- Small Butter Pieces (1–2 tablespoons for topping): Dotting butter atop ensures an even, rich golden crust.
Instructions
- Prepare the Seafood Medley
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Begin by peeling and deveining the shrimp, patting the bay scallops dry, and cutting the white fish into roughly 1-inch chunks. Sauté the shrimp and scallops gently in 1 tablespoon of butter over medium heat just until they begin turning pink, about 1-2 minutes. This quick sauté seals in moisture and enhances their natural flavors while ensuring they stay tender during baking.
- Poach or Add White Fish
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If you prefer a delicate texture, poach the fish pieces in simmering water or broth until they flake easily. Alternatively, you may add the raw fish directly to the sauce, where it will cook fully during baking. If using mussels or other shellfish, cook and remove the meat from shells beforehand. Combine all seafood components in a bowl and season lightly with salt and black pepper to build base seasoning.
- Make the Creamy Béchamel Sauce
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In a medium saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the flour to form a roux and cook for 1-2 minutes to eliminate the raw flour taste while ensuring smoothness. Slowly pour in milk while whisking constantly, allowing the sauce to thicken and gently simmer for 5-7 minutes—this gradual cooking develops the silky texture key to a perfect gratin base.
- Enhance the Sauce with Flavors
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Reduce the heat to low and stir in shredded Gruyère cheese until melted and smooth. Add minced shallot, garlic, a pinch of nutmeg, and a splash of white grape juice or broth to build harmonious complexity. Season carefully with salt, white pepper, and a squeeze of fresh lemon juice, balancing acidity and richness to suit your taste.
- Combine Seafood and Sauce
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Gently fold the prepared seafood into the béchamel sauce, distributing evenly to ensure every bite is luscious and flavorful. Then, transfer the mixture into a shallow gratin dish, smoothing the surface evenly for consistent baking results.
- Prepare the Crisp Topping
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Mix panko breadcrumbs, grated Parmesan, and chopped parsley in a small bowl to create a fragrant crunchy topping. Sprinkle this mixture evenly over the seafood gratin and dot with small pieces of butter; these butter bits help the topping achieve a beautifully golden, bubbly crust in the oven.
- Bake to Golden Perfection
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Preheat your oven to 375°F (190°C) and bake the gratin for 20-30 minutes. The baking process melds the flavors while creating a bubbling sauce and a perfectly toasted topping. Once golden brown and bubbly, remove from oven and allow to rest for 5-10 minutes to set before serving.
- Always pat your seafood dry to prevent excess moisture, which can thin the sauce.
- Use white pepper to season the béchamel for a clean look without black specks.
- Let the gratin rest so the sauce thickens and serving shapes hold without spilling.
- Customize the seafood mix based on availability and preference, maintaining proportions.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, bake in a preheated oven at 350°F (175°C) until warmed through and bubbly, restoring the crisp topping with a few minutes under the broiler if desired.
Serving Suggestions
Serve this Ultimate Seafood Gratin alongside a crisp green salad with a lemon vinaigrette to balance richness. A crisp white wine like Sauvignon Blanc or Chardonnay pairs beautifully, complementing the creamy textures and fresh seafood notes.
- For best texture, use fresh or properly thawed seafood to ensure maximum flavor and tenderness.
- Gruyère cheese adds a nutty complexity, but sharp white cheddar or Parmesan may be substituted for different flavor profiles.
- Add a touch of Dijon mustard to the béchamel for an extra layer of sophistication and tang.
- Use homemade fish or vegetable broth in place of water to poach fish for enhanced umami.
FAQs
- Can I prepare this gratin in advance?
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Yes, you can assemble the gratin up to the baking step, cover tightly, and refrigerate for up to 24 hours. Bake just before serving for a freshly cooked meal.
- What can I substitute for white grape juice?
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If you don’t have white grape juice, use a splash of chicken or vegetable broth with a pinch of sugar, or a mild white wine for acidity and complexity.
- Is it possible to make this dish gluten-free?
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To make a gluten-free version, substitute all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs in the topping.
- Can I freeze the leftovers?
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Freezing is not recommended as the creamy sauce may separate and seafood texture may suffer when thawed. It’s best enjoyed fresh or refrigerated.
- How do I ensure the seafood stays tender?
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Cook seafood gently and briefly before combining with sauce; overcooking may lead to rubbery texture. Baking time should be monitored closely.
- Can I add other seafood like mussels or lobster?
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Absolutely! Cook mussels and lobster meat separately and fold them into the gratin for an enhanced luxurious version.
- What’s the best way to get a crispy topping?
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Dropping small butter pieces on the breadcrumb topping before baking helps achieve a beautiful golden and crispy crust.
Ultimate Seafood Gratin Delight
Equipment
- 1 medium saucepan
- 1 shallow gratin dish
- 1 mixing bowl
Ingredients
- 1 to 1.5 pounds firm white fish cod or haddock, cut into 1-inch pieces
- peeled and deveined shrimp
- sweet bay scallops patted dry
- optional crab meat
- optional tender calamari rings
- 1 tablespoon unsalted butter for sautéing seafood
- 4 tablespoons unsalted butter for béchamel sauce
- 1/4 cup all-purpose flour
- 2 cups whole milk or 2% milk
- 1 cup shredded Gruyère cheese or sharp white cheddar or Parmesan
- 1 finely minced shallot or 1/4 cup onion
- 2 cloves minced garlic
- pinch of nutmeg
- splash of white grape juice or chicken/vegetable broth
- salt and white pepper to taste
- squeeze of lemon juice
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese for topping
- 2 tablespoons chopped fresh parsley
- 1 to 2 tablespoons small pieces of butter for topping
Instructions
- Prepare seafood by peeling and deveining shrimp, patting scallops dry, and cutting fish into 1-inch pieces.
- Sauté shrimp and scallops in 1 tablespoon unsalted butter over medium heat until pink, 1-2 minutes, then remove and set aside.
- If using fish like cod, poach in water or broth until it flakes easily or add raw to sauce; cook mussels if included and remove meat from shells.
- Combine all seafood in a bowl and season with salt and black pepper.
- In a medium saucepan, melt 4 tablespoons butter over medium heat and whisk in 1/4 cup flour to create a roux, cooking 1-2 minutes.
- Slowly whisk in 2 cups milk and cook until sauce thickens and simmers, about 5-7 minutes.
- Reduce heat to low and stir in shredded cheese, minced shallot, garlic, nutmeg, and white grape juice or broth.
- Season sauce with salt, white pepper, and lemon juice.
- Gently fold seafood into béchamel sauce and transfer to a shallow gratin dish.
- In a small bowl, mix panko breadcrumbs, grated Parmesan, and chopped parsley, then sprinkle evenly over the gratin.
- Dot the topping with small pieces of butter.
- Bake in preheated oven at 375°F (190°C) for 20-30 minutes until bubbly and golden brown.
- Allow gratin to rest 5-10 minutes before serving.
Notes
- Use fresh or frozen seafood, thawed before cooking.
- Add crab or calamari for variety and texture.
- Store leftovers in airtight container up to 3 days.
- Reheat covered in oven to maintain crisp topping.
