Seafood au Gratin
Full recipe. You can also make the recipe for two.
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In the morning, get
- a pound and a half or two of seafood
from the freezer, remove vacuum packaging to prevent botulism, and place in a covered tupperware in the fridge for the day. With the brand of fish I use, this is two cod fillets, two salmon (no skin), and one bag 80-150 bay scallops (pasta size). Although if you're making the full recipe you must be making it for company so shoot the budget and get the sea scallops, 20/40 size or thereabouts.
.jpg) If the fish is still frozen then add some cold water to the tupperware to speed things up. |
.jpg) If you're making homemade pasta then better start that first. While the bread maker is whacking away you can carry on. Preheat oven to 375. In a saucepan sweat: |
- 1 glug olive oil
- 2 tbsp butter
- 1 chopped up onion
until onion is sweated. Then add
- 2 tbsp flour
and stir into a paste. Then incorporate
- ¾ cup milk
When it looks like a roux stir in
- ½ tsp salt
- Some pepper
- 1tsp dried herbs. Try 1/2 tsp dill and 1/2 tsp thyme.
- Zest from a lemon.
- A good squeeze of juice from said lemon (mind the pips).
Slice the lemon itself for garnish or use a fresh one if looks are important.
Turn off heat and set aside. Then lightly fry your seafood in a little butter (just to sweat out the liquid). Put the still mostly raw seafood in the roux leaving as much liquid behind as possible. Reduce the liquid in the frying pan until mostly evaporated and add to roux. Now lightly mix. The fish should break up into larger chunks but should not disintegrate. When properly mixed, scoop fish mixture into 6 cup glass baking dish and cover with:
- 1 cup shredded cheddar cheese
- ½ cup bread or cornflake crumbs
.jpg) Then bake until everything's bubbly and golden. |
375 for 40 min.
.jpg) Let it sit for a bit before eating or it will be soupy. It can sit in the turned off oven or on top, depending upon how close you are. |
.jpg) Serve with lemon wedges and Lemon Pasta. |