🦐 Seafood Lovers’ Dream: Gourmet Cassolette
Serves: 4
Style: French-inspired baked seafood in a creamy wine sauce
Ingredients
Seafood
-
200 g shrimp or prawns, peeled & deveined
-
200 g scallops
-
200 g firm white fish (cod, halibut, or sea bass), cubed
-
150 g mussels or clams, cleaned (optional but luxurious)
Aromatics & Sauce
-
2 tbsp butter
-
1 small shallot, finely minced
-
2 cloves garlic, minced
-
½ cup dry white wine
-
1 cup heavy cream
-
½ cup seafood or fish stock
-
1 tsp Dijon mustard
-
Zest of ½ lemon
-
Salt & white pepper to taste
Herbs & Finish
-
1 tbsp fresh tarragon or parsley, chopped
-
¼ tsp saffron threads (optional, premium touch)
-
¼ cup grated Gruyère or Comté (optional topping)
-
Breadcrumbs for a light crust (optional)
Instructions
-
Preheat oven to 190°C / 375°F.
-
Sauté aromatics: Melt butter in a skillet over medium heat. Add shallot and cook until soft. Add garlic; cook 30 seconds.
-
Deglaze: Pour in white wine and reduce by half.
-
Build sauce: Add stock, cream, Dijon, lemon zest, saffron, salt, and pepper. Simmer gently 5–7 minutes until slightly thickened.
-
Prepare seafood: Lightly season all seafood with salt and pepper.
-
Assemble: Place seafood in individual cassolettes or one baking dish. Pour sauce over evenly.
-
Top (optional): Sprinkle cheese and breadcrumbs for a golden crust.
-
Bake: 12–15 minutes, until seafood is just cooked and bubbling.
-
Finish: Garnish with fresh herbs and a few drops of lemon juice.
Serving Suggestions
-
Crusty baguette or brioche
-
Buttered leeks or asparagus
-
Chilled Chablis, Sancerre, or Champagne 🥂
Chef Tips
-
Don’t overbake—seafood should be tender, not firm.
-
Swap cream for crème fraîche for extra depth.
-
Add lobster or crab for an ultra-luxury version.
If you’d like, I can tailor this for dairy-free, spicy, or Mediterranean-style variations.