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Sea food gratin, saffron bechamel

Gluten free, Fish, Seafood & Shellfish

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

Note

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.

Ingredients

Recipe for 4

For the bechamel

400 Ml

Mussel broth

25 Gr

Butter

15 Gr

Flour

1 Pinch(es)

Saffron

For the casserole

12 Unit(s)

Cooked mussel

12 Unit(s)

Peeled medium shrimps

2 Unit(s)

Shallot

4 Sprig(s)

Parsley

200 Ml

White wine

120 Gr

Crab meat

Mussels

150 Gr

Fresh mussels

0.50 Unit(s)

White onion

120 Ml

White wine

Preparation time: 40 min

Preheat your Oven at 400 °F

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General preparation

Finely chop the shallots and the persil 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.