Seafood Gratin

Our gourmet group met last week.  We haven't had an opportunity to get together in a long time so we were all thrilled to spend an evening filled with great food and conversation!  When the menu was put together I must admit that I went a bit overboard with the shrimp, it appeared in three courses!  I rationalized that by convincing myself that one can never have too much seafood!

The gratin was a combination of lobster, halibut, shrimp, and scallops!  It was very rich and delicious!

Seafood Gratin

adapted from Barefoot Contessa At Home

Ina Garten

Sauce Ingredients
1 cup clam juice
1 cup heavy cream
1/2 cup plus 3 Tablespoons good white wine. (I used a Sauvignon Blanc.)
3 Tbsp tomato puree
1/2 tsp saffron threads
8 ounces raw shrimp, peeled, deveined and cu in half crosswise
8 ounces raw halibut, cut into 1-inch chunks
8 ounces raw scallops, cut into chunks
8 ounces cooked lobster meat, cut into 1-inch chunks
1 Tbsp flour
Kosher salt
Fresh ground black pepper
3 cups leeks, white and light green parts cut into half moons (about 2 large)
1 1/2 cups julienned carrots (about 3 carrots)
1 cup Panko bread crumbs
1/3 cup freshly grated Parmesan
2 Tbsp minced fresh flat-leaf parsley
1 Tbsp chopped fresh tarragon leaves
1 Tbsp minced garlic (2 cloves)

Preheat oven to 375° F. Place four gratin dishes on sheet pans.


Combine the stock, cream, 1/2 cup of the wine, the tomato puree, and saffron in a medium saucepan.  Bring to a boil, lower heat, and add the shrimp.  After 3 minutes, remove the shrimp to a bowl using a slotted spoon.  Add the halibut to the stock and cook for 3 minutes, until just cooked through.  Remove to the same bowl using a slotted spoon.  Add the cooked lobster to the bowl.

Continue to cook the sauce until reduced by half, about 12 minutes.  Mash 1 tablespoon of the butter together with the flour. Whisk the butter mixture into the sauce along with 1 teaspoon salt and 1/2 teaspoon pepper. Simmer, stirring constantly, until thickened, about 5 minutes. Set aside.

Melt 3 tablespoons of the butter in a medium saute pan. Add the leeks and carrots and cook over medium heat for 5 minutes, until softened. Add the remaining 3 tablespoons of wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook for 5 to 10 minutes, until tender. Set aside.

Combine the panko, Parmesan, parsley, tarragon, and garlic. Melt the remaining 3 tablespoons of butter and mix it into the crumbs until they're moistened.

Divide the seafood among the 4 gratin dishes. Strew the vegetables on top of each dish. Pour the sauce equally over the seafood  and vegetables and spoon the crumbs evenly on top. Bake for 20 minutes, until the top is browned and the sauce is bubbly. Serve hot.

PRINTABLE RECIPE

I wasn't able to finish mine so it became lunch the next day....it was just as yummy!

I am sending this over to Michael at Designs by Gollum for Foodie Friday.

And, to Miranda at Mangoes and Chutney for Fat Camp Friday.