Gourmet Seafood Cassolette

Description:

Gourmet Seafood Cassolette is a luxurious baked seafood dish traditionally served in small ramekins or cocottes. This French-style comfort dish features shrimp, scallops, white fish, and sometimes lobster in a white wine, shallot, and cream sauce—often topped with cheese or breadcrumbs and baked until golden. Perfect for elegant dinners or romantic occasions.

Ingredients for Gourmet Seafood Cassolette

Seafood Mixture:

• 200g shrimp (peeled & deveined)

• 150g scallops

• 200g white fish (like cod or haddock), cut into chunks

• 100g cooked lobster meat (optional but adds richness)

Sauce Base:

• 2 tbsp butter

• 1 tbsp olive oil

• 1 small shallot, finely chopped

• 2 cloves garlic, minced

• 1 tbsp all-purpose flour

• 1/2 cup dry white wine

• 3/4 cup heavy cream

• 1/4 cup fish or vegetable stock

• 1 tsp Dijon mustard

• Salt & white pepper, to taste

• 1/2 tsp lemon zest

• 1 tbsp chopped fresh parsley

Topping:

• 1/4 cup grated Gruyère or Parmesan cheese

• 2 tbsp panko breadcrumbs (optional)

• 1 tbsp melted butter (for topping)

Instructions:

1. Preheat oven to 200°C (390°F).

2. Sauté aromatics: In a saucepan, heat butter and olive oil over medium heat. Add shallots and garlic; cook until softened.

3. Make the roux: Stir in flour and cook for 1 minute, then gradually whisk in white wine, stock, and cream. Stir until smooth and thickened (5–6 minutes).

4. Season and finish sauce: Stir in mustard, lemon zest, salt, pepper, and parsley. Reduce heat to low.

5. Add seafood: Gently fold in shrimp, scallops, fish, and lobster. Cook for 2–3 minutes (they will finish cooking in the oven).

6. Assemble: Divide mixture into 4 small ramekins or a baking dish. Sprinkle with cheese and breadcrumbs. Drizzle with melted butter.

7. Bake: Bake for 10–15 minutes or until golden and bubbling. Broil for 1–2 minutes for extra browning if desired.

8. Serve: Garnish with fresh herbs and serve hot with crusty bread or over rice.

Notes:

• Can be made in advance and refrigerated, then baked before serving.

• For a gluten-free version, substitute flour with cornstarch and breadcrumbs with gluten-free crumbs.

• White fish alternatives: halibut, tilapia, or sea bass.

Tips:

• Don’t overcook seafood before baking—just par-cook it.

• For added flavor, sauté mushrooms or leeks and mix them into the sauce.

• A dash of brandy or sherry can elevate the depth of flavor.

Servings:

Serves 4 as a main course or 6 as an appetizer.

Nutritional Info (Approx. per serving):

• Calories: 420

• Protein: 34g

• Fat: 28g

• Carbs: 7g

• Fiber: 0.5g

• Sugar: 1g

• Sodium: 460mg

Benefits:

• High-protein, low-carb main course.

• Rich in omega-3 fatty acids from the seafood.

• Elegant presentation for guests.

• Comfort food with gourmet appeal.

Q&A:

Q: Can I use frozen seafood?
A: Yes, but thaw and pat dry to avoid excess moisture.

Q: What wine pairs best with this dish?
A: A dry white like Sauvignon Blanc or Chardonnay complements it perfectly.

Q: Can I skip the cheese?
A: Yes, but it adds a nice golden crust. You can substitute with a dairy-free crumb topping if preferred.

Q: How do I store leftovers?
A: Keep covered in the fridge for up to 2 days. Reheat gently in the oven.