📝 About This Recipe
Transport your senses to the shores of Brittany with this luxurious seafood gratin, a timeless French classic that marries the ocean's bounty with a velvet-smooth Mornay sauce. This dish features succulent scallops, tender shrimp, and flaky white fish bathed in a delicate infusion of shallots and dry white wine. Topped with a golden, bubbling crust of nutty Gruyère and herbed breadcrumbs, it is an elegant masterpiece that celebrates the sophistication of pescatarian cuisine.
🥗 Ingredients
The Seafood Selection
- 1/2 lb Large Shrimp (peeled, deveined, and tails removed)
- 1/2 lb Bay Scallops (patted dry)
- 1/2 lb Firm White Fish (Cod or Halibut) (cut into 1-inch chunks)
- 1/2 cup Dry White Wine (Sauvignon Blanc) (for poaching)
The Velouté Sauce
- 4 tablespoons Unsalted Butter
- 1/4 cup All-Purpose Flour
- 1.5 cups Whole Milk (warmed)
- 1/4 cup Heavy Cream
- 1 large Shallot (finely minced)
- 2 cloves Garlic (pressed or minced)
- 1/8 teaspoon Nutmeg (freshly grated)
- 1 teaspoon Lemon Juice (freshly squeezed)
The Gratin Topping
- 1 cup Gruyère Cheese (freshly grated)
- 1/2 cup Panko Breadcrumbs
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 tablespoon Melted Butter (for the topping)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Lightly butter a 1.5-quart gratin dish or four individual ramekins.
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2
In a wide skillet, bring the white wine and 1/4 cup of water to a gentle simmer. Add the fish chunks, shrimp, and scallops in a single layer.
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3
Poach the seafood for just 2-3 minutes; it should be opaque but slightly undercooked in the center. Use a slotted spoon to transfer the seafood to the prepared baking dish, discarding the poaching liquid or saving it for a future stock.
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4
Wipe the skillet clean and melt 4 tablespoons of butter over medium heat. Add the minced shallots and cook for 2-3 minutes until soft and translucent.
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5
Stir in the garlic and cook for another 30 seconds until fragrant, being careful not to let it brown.
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6
Whisk in the flour to create a roux. Cook, stirring constantly, for 1-2 minutes to remove the raw flour taste.
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7
Slowly pour in the warmed milk a little at a time, whisking vigorously to prevent lumps. Continue cooking until the sauce thickens enough to coat the back of a spoon.
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8
Stir in the heavy cream, nutmeg, lemon juice, and a pinch of salt and white pepper. Taste and adjust seasoning as needed.
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9
Pour the creamy sauce evenly over the seafood in the baking dish, gently folding with a spoon to ensure every piece is coated.
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10
In a small bowl, toss together the Panko breadcrumbs, grated Gruyère, chopped parsley, and the tablespoon of melted butter.
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11
Sprinkle the breadcrumb mixture generously over the top of the seafood and sauce.
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12
Bake in the center of the oven for 15-20 minutes, or until the sauce is bubbling at the edges and the topping is a deep golden brown.
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13
For an extra crispy finish, turn on the broiler for the last 60 seconds, watching closely to prevent burning.
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14
Remove from the oven and let rest for 5 minutes before serving to allow the sauce to set slightly.
💡 Chef's Tips
Always pat your scallops and fish completely dry before poaching to prevent excess water from thinning your sauce. If you can't find Gruyère, Emmental or a high-quality sharp white cheddar make excellent substitutes for the crust. Avoid overcooking the seafood during the poaching phase; remember it will continue to cook in the oven. For a deeper flavor, use a pinch of piment d'Espelette or cayenne pepper in the sauce to provide a subtle warmth. Ensure your milk is warm before adding it to the roux to achieve the smoothest possible texture.
🍽️ Serving Suggestions
Serve with a crusty French baguette to soak up every drop of the decadent cream sauce. Pair with a crisp, chilled glass of Muscadet or Chablis to cut through the richness of the cheese. A simple side salad of bitter greens with a lemon-shallot vinaigrette provides a perfect acidic balance. Steamed asparagus or haricots verts tossed in lemon butter make a wonderful vegetable accompaniment. For a grander meal, serve over a bed of buttery saffron rice or angel hair pasta.