Ultimate Seafood Gratin Delight
This rich, creamy seafood gratin combines a variety of tender seafood in a silky béchamel sauce topped with a golden crispy crust, perfect for elegant dinners or cozy evenings.
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.