🥘 Gourmet Seafood Cassolette (French Style)
⭐ Highlights:
Creamy white wine sauce, tender seafood, mushrooms, and subtle herbs baked with a golden gratin topping.
🧾 Ingredients (Serves 4):
Seafood (or protein):
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200g scallops (cut in half if large)
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200g peeled shrimp (medium size)
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150g white fish fillet (like cod or sole), cubed
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Optional: 100g cooked lobster or crab meat
Vegetables:
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200g white mushrooms, sliced
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1 small shallot, finely minced
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1 garlic clove, minced
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1 tbsp butter
Sauce:
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2 tbsp butter
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2 tbsp flour
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1 cup dry white wine
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1/2 cup seafood or chicken stock
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1/2 cup heavy cream
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1 tsp Dijon mustard
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Salt & pepper to taste
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Pinch of nutmeg (optional)
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1 tbsp chopped fresh tarragon or parsley
Gratin Topping:
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1/2 cup grated Gruyère cheese (or Parmesan)
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1/4 cup breadcrumbs
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1 tbsp melted butter
🍳 Instructions
1. Prep the Seafood:
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Lightly season seafood with salt and pepper.
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In a skillet over medium heat, sauté shrimp, scallops, and fish in a bit of butter for 1-2 minutes (just until starting to turn opaque). Remove and set aside.
2. Cook the Mushrooms:
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In the same pan, melt 1 tbsp butter.
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Add shallots, garlic, and mushrooms. Sauté until tender and slightly golden. Set aside.
3. Make the Sauce:
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In a saucepan, melt 2 tbsp butter. Add flour and whisk to form a roux (1-2 minutes).
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Gradually add white wine, whisking until smooth.
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Add stock and bring to a gentle simmer.
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Stir in cream, mustard, nutmeg (if using), and fresh herbs.
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Season with salt and pepper. Simmer until slightly thickened (5–7 minutes).
4. Combine and Assemble:
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Preheat oven to 375°F (190°C).
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In a bowl, gently mix seafood, mushrooms, and sauce.
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Spoon mixture into individual ramekins or a small casserole dish.
5. Add the Topping:
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In a small bowl, mix cheese, breadcrumbs, and melted butter.
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Sprinkle evenly over the top.
6. Bake:
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Place ramekins on a baking tray.
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Bake for 15–20 minutes until bubbly and golden on top.
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Optional: Broil for 1–2 minutes for a crispier crust.
🪄 Chef’s Tips:
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Make it ahead: Assemble and refrigerate (without baking) for up to 24 hours. Add 5–10 extra minutes to baking time if cold.
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Wine pairing: Serve with a chilled Sauvignon Blanc or Chardonnay.
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Garnish: Top with fresh herbs or a squeeze of lemon just before serving.