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Sea food gratin, saffron bechamel

Fish, Seafood & Shellfish

Casserole garnished with seafood bathed in a creamy bechamel sauce with saffron.


Recipe for 4

For the bechamel

400 Ml
Mussel broth
25 Gr
15 Gr
Wheat flour
1 Pinch(es)

For the casserole

12 Unit(s)
Cooked mussel
12 Unit(s)
Peeled medium shrimps
2 Unit(s)
4 Sprig(s)
200 Ml
White wine
120 Gr
Lobster meat


150 Gr
Fresh mussels
0.50 Unit(s)
White onion
120 Ml
White wine
  • Butter
  • Salt and pepper

Preparation time: 40.00 min

Preheat your Oven at 400.00 °F

  • SA


  • General preparation

    Finely chop the shallots and the tarragon leaves.

  • Bechamel preparation

    In a saucepan melt butter, add the flour and cook one minute on low heat, stirring constantly, pour half of your cold milk, and the mix with a whisk until the sauce thickens add remaining milk, continue whisking to prevent lumps. Season, then add a pinch of saffron, and let steep until it cools down.

  • Casserole preparation

    Defrost the shrimps and the scallops and get them dry. In a hot pan with a drizzle of vegetable oil, pan sired the scallops with a nuts of butter to help the coloration and take them out. In the same pan with another drizzle of vegetable oil, pan sired the shrimps and take them out, in the same pan again, sweat the shallots, deglaze with the withe wine and let it reduce.

  • To serve

    In individual ovenproof dishes, place your filling and top with béchamel sauce, sprinkle with breadcrumbs and bake until top is browned. Serve hot with a mixed green salad dressed with your favorite dressing.

You can use fresh seafood and add the cooking juices to the sauce. But do not overcook the fish and shellfish as they become dry and rubbery.

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