Gourmet Cassolette Recipe

Absolutely! Let’s make a Gourmet Seafood Cassolette—rich, creamy, and elegant, perfect for a special dinner. 🦀🍤 Here’s a detailed recipe:

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Gourmet Seafood Cassolette

Servings: 4 | Prep Time: 25 min | Cook Time: 30 min

Ingredients

Seafood Mix:

• 200g crab meat (fresh or canned, well-drained) 🦀

• 200g peeled shrimp or prawns 🍤

• 150g scallops, sliced in half

• 100g fish fillet (like cod or halibut), diced

Vegetables & Aromatics:

• 1 small shallot, finely chopped

• 1 clove garlic, minced

• 50g mushrooms, thinly sliced

• 1 small carrot, finely diced

• 1 tbsp fresh parsley, chopped

• 1 tbsp chives, chopped

Sauce:

• 30g butter

• 1 tbsp olive oil

• 1 tbsp flour

• 150ml fish stock or seafood stock

• 150ml heavy cream

• 1 tsp Dijon mustard

• 1 pinch nutmeg

• Salt & white pepper, to taste

• 1 tbsp brandy or dry white wine (optional, for flambé)

Topping:

• 50g grated Gruyère or Parmesan cheese

• 1 tbsp breadcrumbs (optional, for crunch)

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Instructions

1. Prepare the Seafood:

   • Pat the seafood dry.

   • In a skillet over medium heat, lightly sauté shrimp, scallops, and fish for 1–2 minutes until just opaque. Remove and set aside.

2. Make the Vegetables:

   • In the same skillet, melt 15g butter with 1 tbsp olive oil.

   • Sauté shallot, garlic, carrot, and mushrooms until softened (about 4–5 min).

3. Prepare the Sauce:

   • Sprinkle flour over the vegetables and cook for 1–2 min to remove raw taste.

   • Gradually whisk in the stock, then cream.

   • Stir in Dijon mustard, nutmeg, salt, and pepper. Simmer gently until thickened (~5 min).

4. Combine Seafood and Sauce:

   • Add the seafood back into the sauce, mix gently, and cook for 2–3 minutes to warm through.

   • Stir in parsley and chives.

5. Assemble the Cassolette:

   • Preheat oven to 200°C (390°F).

   • Spoon the seafood mixture into small ovenproof ramekins or a large cassolette dish.

   • Sprinkle cheese (and breadcrumbs if using) evenly on top.

6. Bake:

   • Bake in the oven for 10–12 minutes until the top is golden and bubbling.

7. Serve:

   • Serve hot, garnished with extra herbs and a wedge of lemon on the side.

   • Optional: Flambé with brandy for dramatic presentation just before serving.

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✨ Chef’s Tips:

• For extra luxury, add a few small lobster chunks or a drizzle of truffle oil.

• This pairs beautifully with a crisp white wine like Chablis or Sauvignon Blanc.

• The key to a creamy sauce is low heat simmering—don’t let it boil aggressively.

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If you want, I can also make a shortcut version that still tastes gourmet, using pre-cooked seafood and ready-made cream sauce, so it’s ready in under 20 minutes.