🧾 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.