Photo: Seafood Gratin Recipe
Ingredients
For the sauce:
- 1 cup seafood stock or clam juice
- 1 cup heavy cream
- 1/2 cup plus 3 tablespoons good white wine, such as Chablis, divided
- 3 tablespoons tomato puree
- 1/2 teaspoon saffron threads
- 8 ounces raw shrimp, peeled, deveined, and cut in half crosswise
- 8 ounces raw halibut, cut into1-inch chunks
- 8 ounces cooked lobster meat, cut into 1-inch chunks
- 7 tablespoons unsalted butter, divided
- 1 tablespoon all-purpose flour
- Kosher salt
- Freshly ground black pepper
- 3 cups julienned leeks, white and light green parts (2 large)
- 1 1/2 cups julienned carrots (3 carrots)
- 1 cup panko (Japanese dried bread crumbs)
- 1/3 cup freshly grated Parmesan
- 2 tablespoons minced fresh flat-leaf parsley
- 1 tablespoon chopped fresh tarragon leaves
- 1 tablespoon minced garlic (2 cloves
Directions
Preheat the oven to 375 degrees F. Place 4 individual gratin dishes on sheet pans. (If recipe is doubled serve it in a 14 by 9 1/4-inch oval gratin dish.)
For the sauce:
Combine the stock, cream, 1/2 cup of the wine, the tomato puree, and saffron in a medium saucepan. Bring to a boil, lower the heat, and add the shrimp. After 3 minutes, use a slotted spoon to remove the shrimp to a bowl. Add the halibut to the stock for 3 minutes, until just cooked through, and remove to the same bowl. Add the cooked lobster to the bowl.
Continue to cook the sauce until reduced by half, about 12 minutes. Mash 1 tablespoon of the butter together with the flour. Whisk the butter mixture into the sauce along with 1 teaspoon salt and 1/2 teaspoon pepper. Simmer, stirring constantly, until thickened, about 5 minutes. Set aside.
Melt 3 tablespoons of the butter in a medium saute pan. Add the leeks and carrots and cook over medium heat for 5 minutes, until softened. Add the remaining 3 tablespoons of wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook for 5 to 10 minutes, until tender. Set aside.
Combine the panko, Parmesan, parsley, tarragon, and garlic. Melt the remaining 3 tablespoons of butter and mix it into the crumbs until they're moistened.
Divide the seafood among the 4 gratin dishes. Strew the vegetables on top of each dish. Pour the sauce equally over the seafood and vegetables and spoon the crumbs evenly on top. Bake for 20 minutes, until the top is browned and the sauce is bubbly. Serve hot.
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By marathoner 2
on January 08, 2012
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Ina is my favorite cook on the Food Network so I expected this to be great and it was all that and more! This is definitely up to a gourmet meal for entertaining; does take a while to prep but if you get everything chopped and together ahead it's not that time consuming and what makes this great thing for entertaining is that you can do ahead then just add the crumb topping right before baking. Wanted to make this for Christmas Eve dinner, but had to postpone til tonight; both my husband and I really thought this was so special. Followed exactly, used Ina's Seafood Stock Recipe,(not that much trouble and makes lots so the extra will be in the freezer for next time - I plan to make this for my next company meal - it's a no-fail, doesn't matter what combination of seafood used (I used shrimp, mahi and scallops, the sauce and crumb topping assures this will be really delicious (loved the crunchy veggies, too!
By jessica_walker_...
Chicago, IL
on December 28, 2011
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This was the perfect dish for my Girl's Holiday Party. The sauce is so rich and flavorful that I felt less expensive seafood would not cheapen the dish. Instead of lobster and halibut I used cod and scallops (spent the extra $$ on champagne!. Was able to make ahead and just added breadcrumbs prior to baking. Perfection! Served with brussels sprouts and wild rice. All were in awe of my culinary skills. With the "make-ahead" I had time to enjoy my guests...and the champagne.
By dianecarolshaw
boston
on December 27, 2011
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excellent. i made for christmas eve and again on christmas day for a different group! i used half pound each of shrimp, scallops, halibut and lobster. left out saffron (didn't have any. i found it salty, so day two i left salt out. beautiful presentation. and delicious. great with rice pilaf for leftovers! will make again and again.
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