Entree: Saint Pierre and Miquelon – Gratin de Fruits de Mer (Creamy baked mixed seafood casserole topped with cheese and breadcrumbs)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 18 min

Total 33 min

Ingredients

- 1 lb (450 g) mixed seafood (shrimp, scallops, firm white fish), cleaned and cut into bite-sized pieces
- 1 tbsp (15 ml) olive oil
- 2 tbsp (28 g) unsalted butter, divided
- 1 small shallot, minced (about 30 g)
- 1 clove (3 g) garlic, minced
- 1/2 cup (120 ml) dry white wine
- 2 tbsp (16 g) all-purpose flour
- 1 1/4 cups (300 ml) whole milk
- 1/4 cup (60 ml) heavy cream
- 3/4 cup (75 g) grated Gruyère or Emmental, divided
- 1/2 cup (50 g) fresh breadcrumbs or panko
- 1 tbsp (15 ml) Dijon mustard
- 1/4 tsp (1 g) ground nutmeg
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 g) chopped fresh parsley
- Salt and freshly ground black pepper to taste
- 1 tbsp (15 g) butter, melted (to dot the topping)

Instructions

1. Preheat oven to 400°F (200°C). Lightly grease a 9x9-inch (23x23 cm) gratin dish or similar ovenproof casserole.
2. Heat 1 tbsp olive oil and 1 tbsp (14 g) butter in a skillet over medium heat. Add shallot and cook until softened, about 2 minutes; add garlic and cook 30 seconds more.
3. Add white wine and bring to a simmer, scraping up any bits from the pan. Reduce until almost evaporated, about 1–2 minutes. Add the mixed seafood, toss briefly to coat, then remove seafood from the pan and set aside (it will finish cooking in the oven).
4. In the same skillet melt remaining 1 tbsp (14 g) butter. Sprinkle in the flour and whisk to form a roux; cook 1 minute without browning. Gradually whisk in the milk and cream until smooth. Bring to a gentle simmer and cook until the sauce thickens to a loose gravy consistency, about 3–4 minutes.
5. Stir the Dijon mustard, nutmeg, 1/2 cup (50 g) of the grated cheese, lemon juice, and chopped parsley into the béchamel. Season with salt and pepper to taste.
6. Return the seafood to the sauce, stirring to coat. Spoon the mixture into the prepared gratin dish, spreading evenly.
7. Combine the breadcrumbs with the remaining 1/4 cup (25 g) cheese and sprinkle over the top. Dot with the melted butter.
8. Bake in the preheated oven until the top is golden and bubbling, about 12–15 minutes. If needed, finish under the broiler 1–2 minutes to get a crisp, golden crust—watch carefully.
9. Let the gratin rest 3–5 minutes before serving. Serve with crusty bread or boiled potatoes and a lemon wedge.