Fusion French seafood gratin: In a medium saucepan lightly poach...

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    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.


    original recipe from my database.

    photo from google images.
    .
 
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