Preview

potato and shrimp gratin, saffron béchamel, green salad with balsamic vinaigrette

Brunch, Risotto, Pasta and Rice, Fish, Seafood & Shellfish

A surprising and pleasant combination, the saffron is the light that shines in this dish.

The freshness of the greenery and the lemon zest comliments the gratin.

Ingredients

Recipe for 4

Gratin

4 Large
Yukon gold potatoes
20 Unit(s)
Peeled medium shrimps
1 Unit(s)
Lemon juice
35 Gr
Dijon mustard

Saffran bechamel

50 Gr
Butter
50 Gr
Wheat flour
250 Ml
Milk
2 Pinch(es)
Saffron pistil

Plating and finishing touches

3 Sprig(s)
Parsley

Green salad

4 Handful(s)
Arugula leaves
0.50 Tbsp
Dijon mustard
1 Tbsp
Balsamic vinegar
45 Ml
Olive oil
0.50 Unit(s)
Lemon zests
  • Salt and pepper

Preparation time: 45 min

Preheat your Oven at 400 °F

  • Preparation

    Place the potatoes in cold salted water, bring to a boil, and let it cook through. Once the tip of the knife can easily pierce the potatoes, drain them and cool them down in cold water.

    Chop the parsley finely.

  • Gratin

    Peel the potatoes. Cut them into rounds no thicker than 0.5cm.

    In a bowl, mix the shirmp throughly with the lemon juice, season with salt and pepper.

    Be it in smaller individual dishes or one large dish, alternate the potatoes and shrimps, overlapping slightly.

    Baste the surface of the gratin with mustard using a brush.

  • In a saucepan, heat the milk gently, add the saffron, keep it hot but not boiling.

    In a saucepan melt butter, add the flour and cook one minute on low heat, you don't want it to colour.

    Stirring constantly, pour the hot milk, and the mix with a whisk until the sauce thickens.

    Once cooked, season with salt and pepper, then pour over the potato and shrimp gratin.

    Place the gratin in the oven for 10 to 20 minutes depending on the size.

    Make sure you have a nice colour on top, sprinkle with chopped parsley just before serving

  • Salade vinaigrette

    In a mixing bowl, combine all of the ingredients that are part of the vinaigrette except for the olive oil.  Next, using a whisk, slowly drizzle the oil while whisking continuously to emulsify the vinaigrette. 

    Season to taste with salt and pepper and dress the salad at the last possible minute.

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