Gourmet Seafood Cassolette!

🐟 Gourmet Seafood Cassolette 

🍽 Serves: 4

⏰ Prep time: 25 minutes

🔥 Cook time: 25–30 minutes

⭐ Level: Intermediate

🧂 Ingredients

Seafood:

• 225 g prawns, peeled and deveined

• 225 g scallops

• 6–8 mussels or clams, cleaned

• 170 g firm white fish (cod, haddock or monkfish), cut into chunks

• 2 tbsp butter

• Salt and black pepper, to taste

Sauce:

• 40 g butter

• 2 tbsp plain flour

• 250 ml fish or seafood stock

• 120 ml dry white wine

• 180 ml double cream (or single cream for a lighter version)

• 1 small shallot, finely chopped

• 1 garlic clove, minced

• 1 tsp Dijon mustard

• ½ tsp paprika (optional)

• 1 tbsp lemon juice

• 1 tbsp chopped fresh parsley

• Salt and pepper to taste

Topping:

• 50 g breadcrumbs (panko if available)

• 25 g grated Parmesan or Gruyère cheese

• 1 tbsp butter, melted

• 1 tbsp chopped parsley, for garnish

👩‍🍳 Method

1. Cook the Seafood

1. Melt 2 tbsp butter in a large frying pan over medium heat.

2. Season the prawns, scallops, and fish with salt and pepper.

3. Sauté for 2 minutes on each side, just until opaque. Remove and set aside.

4. Steam the mussels or clams in a splash of white wine until they open (discard any that don’t).

2. Make the Creamy Sauce

1. In the same pan, melt 40 g butter. Add the shallot and garlic; cook gently for 1–2 minutes until fragrant.

2. Stir in the flour and cook for 1 minute to form a roux.

3. Gradually whisk in the fish stock and wine. Simmer for 3–4 minutes until slightly thickened.

4. Reduce the heat, then stir in the cream, mustard, lemon juice, paprika, and parsley.

5. Simmer gently for another 3 minutes. Season to taste.

3. Assemble the Cassolette

1. Preheat the oven to 200°C (fan 180°C) / 400°F / Gas 6.

2. Arrange the cooked seafood and mussels in small ovenproof ramekins or one large baking dish.

3. Pour the sauce over the seafood, coating evenly.

4. Combine breadcrumbs, Parmesan, and melted butter, then sprinkle over the top.

4. Bake

Bake uncovered for 10–12 minutes, or until the topping is golden and the sauce is bubbling at the edges.

5. Serve

• Garnish with chopped parsley and an extra squeeze of lemon.

• Serve hot with toasted baguette slices, steamed greens, or rice.

🍷 Serving Ideas

• Best paired with a crisp Chardonnay, Sauvignon Blanc, or Chablis.

• Add a side of buttered asparagus, garlic potatoes, or a green salad for a complete meal.

💡 Tips & Variations

• Add luxury: Mix in a few pieces of lobster or crab meat.

• Make ahead: Prepare the sauce and seafood a day before, then assemble and bake when ready to serve.

• No wine? Use extra stock plus 1 tsp lemon juice.

• Lighter version: Swap cream for milk and reduce butter slightly.