Fusion French seafood gratin:
In a medium saucepan lightly poach the following:
350 ml seafood stock.
300 ml small fish fillets.
300 ml small raw scrimps.
1 small chopped leek.
Four oysters and liquor.
Four scallops.
Remove the seafood continue to cook the leek until it is tender.
Then add the following and thicken slightly with flour:
100 ml whole milk.
75 ml cream.
35 ml white wine.
35 gm butter.
A few pieces of chopped parsley.
And some of the following if desired:
100 ml of clear vegetable or chicken stock.
A few splashes of bonito stock.
A splash of sweet soy.
A splash of fish sauce.
A splash of xo.
A pinch of miso.
Arrange all ingredients in four two serving foil pie dishes or dessert bowls or the like.
Top with some of the following:
75 gm grated emmental cheese or sharp cheddar or hard cheese.
40 gm bread crumbs.
Anchovy crumbs.
Grille.
