🧾 Ingredients:
Seafood:
- 200g (7 oz) shrimp, peeled and deveined
- 150g (5 oz) scallops
- 150g (5 oz) white fish (like cod or halibut), cut into bite-size pieces
- 100g (3.5 oz) cooked lobster or crab meat (optional, for luxury)
Vegetables & Aromatics:
- 1 small shallot, finely chopped
- 1 clove garlic, minced
- 1 small leek (white part), thinly sliced
- 2 tbsp butter
Sauce:
- 2 tbsp all-purpose flour
- 3/4 cup dry white wine (like Sauvignon Blanc)
- 3/4 cup seafood or fish stock (or chicken stock)
- 1/2 cup heavy cream
- 1 tsp Dijon mustard
- Salt and pepper to taste
- A pinch of nutmeg (optional)
Topping:
- 1/2 cup grated Gruyère or Emmental cheese
- 1/4 cup breadcrumbs
- 1 tbsp melted butter
- Fresh parsley, chopped (for garnish)
👨‍🍳 Instructions:
1.
Preheat Oven:
Preheat your oven to 375°F (190°C).
2.
Prepare the Seafood:
- Lightly season shrimp, scallops, and fish with salt and pepper.
- In a large skillet, melt 1 tbsp of butter over medium heat.
- Briefly sear the seafood (except crab/lobster if using) for 1–2 minutes per side — just until opaque. Remove and set aside.
3.
Make the Aromatic Base:
- In the same skillet, add another tablespoon of butter.
- Sauté shallot, garlic, and leeks for 3–4 minutes until soft but not browned.
4.
Build the Sauce:
- Sprinkle flour over the leeks and stir for 1 minute to form a roux.
- Slowly whisk in white wine and stock, stirring constantly.
- Let simmer for 3–5 minutes until slightly thickened.
- Add cream, Dijon mustard, nutmeg (if using), and season with salt and pepper to taste.
- Return seafood (including lobster/crab) to the sauce and gently mix.
5.
Assemble the Cassolette:
- Spoon the seafood mixture into individual ramekins or a medium-sized baking dish.
- In a small bowl, mix breadcrumbs with melted butter.
- Top with grated cheese, then sprinkle breadcrumb mixture on top.
6.
Bake:
- Bake for 20–25 minutes, or until bubbling and the top is golden brown.
- Optional: Broil for 1–2 minutes at the end for a crispier crust.
7.
Serve:
- Garnish with fresh parsley.
- Serve with toasted baguette slices, a crisp green salad, or buttery rice.
🍷 Wine Pairing:
A chilled Chardonnay, Sancerre, or Champagne pairs beautifully with the richness of the cassolette.