Seafood gratin served in shells

    1 hour

    To give this seafood starter a festive presentation, serve it in scallop shells, or use portion size ramequins.

    7 people made this

    Serves: 2 

    • 1 shallot
    • 1 onion
    • 3 tablespoons olive oil
    • 1 pinch herbes de Provence
    • 100ml sparkling white wine
    • 10 shelled and deveined prawns
    • 2 whiting fillets
    • salt and pepper
    • 20g butter
    • 50g plain flour
    • 250ml milk
    • 1 pinch curry
    • breadcrumbs
    • scallop shells or ramequins for serving

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Mince shallot and onion and fry in 2 tablespoons olive oil and herbes de Provence.
    2. As soon as they start to colour, add wine and let simmer for 5 to 10 minutes at low temperature. Remove from the pan and set to one side. Dice the prawns.
    3. Add 1 tablespoon olive oil to the frying pan. Salt the fish and fry till cooked through. Add win, shallot and onion. Combine and remove from the hob.
    4. Preheat your oven to 180 C / Gas 4.
    5. Melt butter in a small saucepan and remove from the hob. Whisk in flour and beat till well combined.
    6. Gradually whisk in the milk, Salt and pepper and add a pinch of curry. Over low heat, whisk till it becomes a thick sauce. Mix with the fish and prawns.
    7. Fill the shells with the mixture, sprinkle with breadcrumbs and bake in the preheated oven till lightly browned, about 10 minutes.

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