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Seafood Gratin https://www.metro.ca/userfiles/image/recipes/fruits-mer-gratin-4651.jpg PT15M PT30M PT45M
In a large non-stick saucepan over medium-high heat, melt 1 Tbsp. (15 mL) butter. Add mushrooms and onion; cook, stirring, until soft. Add shrimp, scallops, wine and thyme. Bring to a boil, reduce heat and simmer for 2 minutes or until seafood is cooked. Drain, saving 1 cup (250 mL) of cooking liquid. Set seafood mixture aside.In the same saucepan, melt 2 Tbsp. (30 mL) butter. Remove from heat and add flour, stirring. Gradually add milk and cooking liquid, stirring constantly. Cook over medium-high heat, stirring constantly, until white sauce starts to boil and thickens.Remove from heat, add 1 cup (250 mL) cheese and stir until cheese is melted. Add seafood mixture and stir carefully. Add salt and pepper to taste.Melt remaining 1 Tbsp. (15 mL) butter, toss with bread and remaining 1/2 cup (125 mL) cheese. Divide seafood and sauce mixture evenly among 6 individual gratin dishes, top with cheese and bread mixture. Broil until golden.
6
4 13 5 1
4 Tbsp. (60 mL) butter, divided 2 cups (500 mL) sliced mushroom 0.500 medium onion, finely chopped 1/4 lb (115 g) large fresh or defrosted shrimp, peeled and deveined 1/4 lb (115 g) fresh or defrosted scallop 2 x 340 g shrimps & scallops 1 cup (250 mL) dry white wine 1/4 tsp. (1 mL) crushed dried thyme 3 Tbsp. (45 mL) flour 1 cup (250 mL) milk 1/2 cups (125 mL) shredded canadian aged cheddar, divided 2 cups (500 mL) coarsely torn baguette or sourdough bread Salt and freshly ground pepper
Seafood Gratin

Seafood Gratin

Rate this recipe
13 Votes
6
servings
0:15
Preparation
0:30
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4 Tbsp.
    (60 mL)
    butter, divided
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  • 2 cups
    (500 mL)
    sliced mushroom
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  • 0.500
    medium onion, finely chopped
  • 1/4 lb
    (115 g)
    large fresh or defrosted shrimp, peeled and deveined
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  • 1/4 lb
    (115 g)
    fresh or defrosted scallop
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    COOKED

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    26/30 OR RAW 16/20 SHRIMP 800 g WILD PINK ARGENTINIAN RAW SHRIMP 20/30 SIZE, 908 g CEDAR BAY PLANKED SALMON 544 g, FROZEN


  • 2 x 340 g
    shrimps & scallops
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  • 1 cup
    (250 mL)
    dry white wine
  • 1/4 tsp.
    (1 mL)
    crushed dried thyme
  • 3 Tbsp.
    (45 mL)
    flour
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  • 1 cup
    (250 mL)
    milk
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  • 1/2 cups
    (125 mL)
    shredded canadian aged cheddar, divided
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  • 2 cups
    (500 mL)
    coarsely torn baguette or sourdough bread
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  • Salt and freshly ground pepper
Imprimer ma sélection

Preparation

In a large non-stick saucepan over medium-high heat, melt 1 Tbsp. (15 mL) butter. Add mushrooms and onion; cook, stirring, until soft. Add shrimp, scallops, wine and thyme. Bring to a boil, reduce heat and simmer for 2 minutes or until seafood is cooked. Drain, saving 1 cup (250 mL) of cooking liquid. Set seafood mixture aside.

In the same saucepan, melt 2 Tbsp. (30 mL) butter. Remove from heat and add flour, stirring. Gradually add milk and cooking liquid, stirring constantly. Cook over medium-high heat, stirring constantly, until white sauce starts to boil and thickens.

Remove from heat, add 1 cup (250 mL) cheese and stir until cheese is melted. Add seafood mixture and stir carefully. Add salt and pepper to taste.

Melt remaining 1 Tbsp. (15 mL) butter, toss with bread and remaining 1/2 cup (125 mL) cheese. Divide seafood and sauce mixture evenly among 6 individual gratin dishes, top with cheese and bread mixture. Broil until golden.

Source : Féd. producteurs de lait du Québec

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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