Monday, March 4, 2019
Use your favorite seafood in this gratin. I used my favorites and my husband loved this. I made four and there were two left over for another dinner; just bake the two you don't want to eat right away for 10 minutes. Let cool, cover, and refrigerate for another 1 to 3 days. You can use bread crumbs but the butter flavored crackers are so delicious.
4 T unsalted butter
2 large shallots, minced
2 stalks celery, diced
2 cloves garlic, minced
3 T all-purpose flour
1t dry mustard
½ cup dry white wine or dry sherry
1 ½ cups whole milk or half-and-half
8 oz haddock or cod, cut into 1-inch pieces
12 medium shrimp, peeled, deveined, and cut in thirds
12 sea scallops, cut in thirds
Sea salt and freshly grated black pepper
3 T unsalted butter, melted
¾ cup butter cracker crumbs, crushed in a zippered baggie
¾ cup grated Asiago or Parmigiano cheese
1 t paprika
1 T finely chopped Italian parsley
Preheat oven to 375 degrees F.
Place 4 individual gratin dishes on a baking sheet.
In a saucepan, melt the butter over medium heat.
Add the shallot and celery and sauté for 10 minutes.
Add the garlic and sauté another minute.
Stir in the flour and mustard and cook 2 minutes.
Add the wine and cook for another 2 to 3 minutes.
Whisk in the milk and bring to a boil. Reduce heat and cook until slightly thickened, about 3 minutes; stirring often.
Stir in the seafood and season to taste with salt and pepper.
Turn off heat and divide evenly between the 4 gratin dishes.
Mix melted butter, cracker crumbs, cheese, and paprika in a bowl and sprinkle mixture evenly over each dish.
Bake in oven until lightly brown and the center is bubbling, about 20 minutes.
Sprinkle with parsley and serve.