French cuisine · Fish & Seafood

Seafood Gratin

Shrimp, mussels and squid in a white wine béchamel, baked golden brown with Gruyère and breadcrumbs.

Ingredients · for 4 servings

• 600 g mixed seafood (shrimp, squid rings, mussels)
• 50 g butter
• 50 g flour
• 400 ml milk
• 200 ml white wine
• 150 g grated Gruyère
• 2 shallots
• 3 tbsp breadcrumbs
• 1 pinch nutmeg
• 1/2 bunch flat-leaf parsley
• Salt, white pepper

Instructions

1. Thaw the seafood, rinse in cold water and drain very well; finely dice the shallots and chop the parsley.
2. Bring the white wine to a boil with the shallots, add the seafood and let it steep for just 2 min, then lift it out and strain the broth through a sieve.
3. Melt the butter in a pot, stir in the flour and sweat lightly for 2 min without browning, then pour in the milk and the reserved broth while stirring constantly.
4. Simmer the sauce over low heat for 8-10 min, until it thickly coats the spoon, stir in half the Gruyère and season with nutmeg, salt and white pepper.
5. Fold in the seafood and parsley, pour everything into a buttered baking dish and sprinkle with the remaining cheese and breadcrumbs.
6. Bake in the oven preheated to 200°C top/bottom heat for 15-18 min, until the surface is golden brown and the sauce bubbles at the edge; let rest for 5 min and serve hot.