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Seafood Gratin 2013-08-06 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 Féd. producteurs de lait du Québec

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

Rate this recipe

13 Votes

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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NATREL ORGANIC BUTTER

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250 g, SALTED

THORNLOE BUTTER

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250 g SELECTED VARIETIES

2 cups
(500 mL)
sliced mushroom

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BELLE GROVE STEAKCUT MUSHROOMS

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227 g PRODUCT OF ONTARIO349

0.500

medium onion, finely chopped

1/4 lb
(115 g)
large fresh or defrosted shrimp, peeled and deveined

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FROZEN EAST COAST COOKED LOBSTERS

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350 g OR LARGE ROCK LOBSTER TAIL FROZEN, 6 oz

1/4 lb
(115 g)
fresh or defrosted scallop

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COOKED

$19.99 ea.

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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FROZEN EAST COAST COOKED LOBSTERS

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350 g OR LARGE ROCK LOBSTER TAIL FROZEN, 6 oz

1 cup
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dry white wine

1/4 tsp.
(1 mL)
crushed dried thyme

3 Tbsp.
(45 mL)
flour

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5 Air Miles BONUS MILES when you buy 1

ROBIN HOOD OR FIVE ROSES FLOUR

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2.5 kg SELECTED VARIETIES 5 Air Miles BONUS MILES when you buy 1

5 AIR MILES^® Bonus Miles

1 cup
(250 mL)
milk

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2 L, SELECTED VARIETIES

SAVE $1.00

NATREL LACTOSE FREE OR PLUS MILK

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2 L SELECTED VARIETIES

1/2 cups
(125 mL)
shredded canadian aged cheddar, divided

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MAPLE LEAF NATURAL SELECTIONS SLICED DELI MEAT OR BOTHWELL CHEESE

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1/2 PRICE

CASTELLO TRADITIONAL IMPORTED BLUE CHEESE

8.82/lb TICKLER CHEDDAR 9.96/lb OR DANISH FONTINA 9.05/lb, DELI CUT, PRICES AS MARKED

2 cups
(500 mL)
coarsely torn baguette or sourdough bread

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Salt and freshly ground pepper

Imprimer ma sélection

Preparation

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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