Seafood au Gratin
Full recipe. You can also make the recipe for two.
.jpg)
In the morning, get
- a pound and a half or so 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 scallops (pasta size).
When it's time to start cooking, 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
- 3/4 cup milk
When it looks like a roux stir in
- 1/2 tsp salt
- Some pepper
- 1tsp dried herbs. I used 1/2 tsp dill and 1/2 tsp thyme.
- Zest from a lemon. 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 all on a plate covered with paper towel and pat dry. Reduce the liquid in the frying pan a bit and add to roux. Then stir in seafood. 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
- 1/2 cup bread or cornflake crumbs
Then bake
375 for 40 min.
until everything's bubbly and golden. Let it sit for a bit before eating or it will be soupy. Serve with lemon wedges and Lemon Pasta.