Food Network
Home> Recipes> Seafood>
Seafood Gratin Recipe

Seafood Gratin

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (104)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 104

Showing 31-40 of 104

Sort by:

Newest

  • on August 13, 2010

    Flag

    My husband and I made this for our Christmas eve dinner and it was fabulous. Very rich, but isn't that what is so great about the holidays. I had never cooked with saffron, It made the dish taste and look beautiful. Thank you Ina for this terrific recipe.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 30, 2010

    Flag

    I'm not the biggest seafood/fish fan, so I used chunks of chicken and chicken stock. Phenomenal!!! Very rich, flavorful and creamy - but take it easy on the tarragon.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 21, 2010

    Flag

    Excellent-don't know if i'll be able to wait until December 31st!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 14, 2010

    Flag

    I made this recipe for our Valentine Dinner. My husband said that it should be rated a 10. Everything about it was great. I used shrimp, scallops, and haddock (no halibut available. Nextime I will prepare ahead and add the topping right before going into the oven. As everyone else said it is hard to meet the prep time....but don't let that scare you.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 14, 2010

    Flag

    Great recipe, turned out amazing! The second time we made it, we substituted half of the heavy cream with milk, so it wasn't so rich. We liked that more then the first time. Even we were two people preparing everything, in my opinion it is not possible to hit the time lime. But definitively a winner!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 25, 2010

    Flag

    This was absolutely delicious!! I can't wait to make it again for company. Made my own seafood stock and eyeballed the measurements and it turned out perfectly. We had enough for 4 individual gratin dishes, and refrigerated the other two for dinner another night this week. Excited to eat it again!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 20, 2010

    Flag

    EXCELLENT.....I just need a sou chef to hit the 20 min. timeframe. This dish is fantastic for the seafood lover! Ina's dishes are always tasty and unique. I followed the recipe exactly (I added one huge scallop per serving and even though it IS a lot of prep work, the final product is well worth the effort.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 17, 2010

    Flag

    I prepared this for an intimate dinner party at our home. I was very concerned going into this -- although I cook a bunch, I don't typically use lobster. So, I was hoping that this recipe was just like all of Ina's - risk free and amazing. IT WAS!

    I did make my own fish stock -- kinda. I bought an ounce of Seafood glace from Whole Foods and then augmented it with the lobster and shrimp shells. I prepared this the day before and feel as though that extra touch made a difference. I substituted sea bass for flounder since Whole Foods had it fresh. Other than that, I followed the recipe verbatim.

    The gratin was so easy to make and so yummy. I will definitely prepare it again for another special occasion. My guests loved it and are STILL talking about it.

    Thanks Ina! Love your show, your recipes and your spirit!
    Kathleen

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 13, 2010

    Flag

    I made this for our anniversary on New Year's eve. It was excellent! I was able to put it together earlier in the day, and then pop in the oven when we were ready to eat. Good thing because this really took some time to put together. Not complicated, just time consuming. I used shrimp, scallops, and monk fish, and half and half. Next time I will wait until right before baking before putting the crumb topping on. We were amazed that the seafood remained tender and the carrots retained some "bite." This makes a lot of food, but the leftovers were delicious. This will be our anniversary dinner from now on.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 09, 2010

    Flag

    I made this for New Year's day 2010 and it was delicious! I made my own seafood stock so salt was not an issue. I also used no added salt or butter in the recipe. I also substituted scallops for the halibut and I used fat free half and half for the cream and only used a pinch of the saffron. I served this over steamed jasmine rice. Delicious and not too rich to enjoy. : Thanks Ina! Another winner!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 7 8 9 ... 11 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.