Seafood au gratin from Josée di Stasio
Prep Time
Cooking Mode
12 raw shrimp peeled and deveined
240 g (8 oz.) oz. baby spinach
675 g (1½ lb.) lb. parsnips or celery root, cut into 2.5 cm (1 in.) cubes
500 potatoes, peeled and cut into 2 cm (¾ in.) cubes
60 mL (¼ cup) cup butter
60 mL (¼ cup) cup milk
30 mL (2 tbsp.) tbsp. lemon zest about 2 lemons
To taste salt and freshly ground pepper
250 mL (1 cup) cup 35% M.F. cream
142 g (5 oz.) oz. canned clams, juice reserved
20 mL (4 tsp) tsp cornstarch, dissolved in 2 tbsp. of water
30 mL (2 tbsp.) tbsp. Dijon mustard
250 g (8 oz.) oz. skinless salmon, cut into 2.5 cm (1 in.) cubes
60 mL (¼ cup) cup panko breadcrumbs
30 mL (2 tbsp.) tbsp. olive oil
To taste Espelette pepper or another hot pepper
12 raw shrimp peeled and deveined
240 g (8 oz.) oz. baby spinach
675 g (1½ lb.) lb. parsnips or celery root, cut into 2.5 cm (1 in.) cubes
500 potatoes, peeled and cut into 2 cm (¾ in.) cubes
60 mL (¼ cup) cup butter
60 mL (¼ cup) cup milk
30 mL (2 tbsp.) tbsp. lemon zest about 2 lemons
To taste salt and freshly ground pepper
250 mL (1 cup) cup 35% M.F. cream
142 g (5 oz.) oz. canned clams, juice reserved
20 mL (4 tsp) tsp cornstarch, dissolved in 2 tbsp. of water
30 mL (2 tbsp.) tbsp. Dijon mustard
250 g (8 oz.) oz. skinless salmon, cut into 2.5 cm (1 in.) cubes
60 mL (¼ cup) cup panko breadcrumbs
30 mL (2 tbsp.) tbsp. olive oil
To taste Espelette pepper or another hot pepper
Directions
1Remove shrimp from bag and thaw in fridge for about 8 hours, if necessary. Pat dry and set aside.
2If using spinach, blanch for 30 seconds in boiling salted water. Drain and dry well. Set aside.
3Cook parsnips or celery root and potatoes in salted water for 20 to 25 minutes, or until tender. Drain well. Puree until smooth. Mix in butter, dill, and lemon zest. Add milk as needed and season with salt and pepper. Set aside.
4Preheat oven to 200°C (400°F). Butter a 23 cm (9 in.) square baking dish or pie dish.
5Bring cream and clam juice to a boil in a saucepan. Reduce heat and add dissolved cornstarch, whisking together for 2 minutes. Remove from heat and add mustard. Season to taste.
6Season reserved shrimp and salmon with salt and pepper. Place in the bottom of greased baking dish with drained clams. Add sauce, blanched spinach, if using, and top with purée.
7In a small bowl, combine panko breadcrumbs, olive oil, and Espelette pepper. Sprinkle over purée.
8Place over a baking sheet to catch any overflow and bake for 30 to 35 minutes. Let stand for 5 minutes before serving.
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Personal Note
Personal Note