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Sea food gratin, saffron bechamel

Mains, 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 persons

For the bechamel

400 Ml
Milk
35 Gr
Butter
35 Gr
Flour
1 Pinch(es)
Saffron

For the casserole

400 Gr
Bay scallops
16 Unit(s)
Peeled medium shrimps
2 Unit(s)
Shallot
4 Sprig(s)
Parsley
200 Ml
White wine
40 Gr
Japanese breadcrumbs (panko)

Optional

4 Handful(s)
Mixed greens
  • Butter
Sea food gratin, saffron bechamel

Preparation time: 40.00 min

Preheat your four à broil at 400.00 °F

  • Genreal 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, swet 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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