Gourmet Seafood Cassolette Delight
A rich, creamy French-inspired seafood bake featuring tender shrimp, scallops, and white fish in a velvety wine sauce, topped with golden cheese and baked to perfection.
🛒 Ingredients (Serves 4)
Seafood:
200g shrimp, peeled & deveined
200g scallops
250g firm white fish (cod or halibut), cubed
Vegetables & Aromatics:
1 small onion, finely diced
1 leek (white part only), thinly sliced
2 cloves garlic, minced
150g mushrooms, sliced
Sauce:
2 tbsp butter
2 tbsp all-purpose flour
1 cup dry white wine
1 cup seafood stock (or fish stock)
¾ cup heavy cream
1 tsp Dijon mustard
Salt & white pepper to taste
Pinch of nutmeg (optional)
Topping:
½ cup grated Gruyère cheese
2 tbsp Parmesan cheese
1 tbsp chopped fresh parsley
Optional: puff pastry rounds or buttered breadcrumbs
👩🍳 Instructions
1️⃣ Prepare the Seafood
Pat seafood dry.
Lightly season with salt and white pepper.
Set aside (do not pre-cook).
2️⃣ Sauté the Aromatics
Preheat oven to 375°F (190°C).
Melt butter in a large skillet over medium heat.
Add onion, leek, garlic, and mushrooms.
Cook 5–7 minutes until soft but not browned.
3️⃣ Make the Sauce
Sprinkle flour over vegetables and stir for 1–2 minutes.
Slowly pour in white wine while whisking. Let reduce slightly.
Add seafood stock and simmer until thickened (about 5 minutes).
Stir in cream, Dijon mustard, and nutmeg.
Adjust seasoning.
4️⃣ Assemble the Cassolette
Gently fold raw seafood into the sauce.
Divide mixture into individual oven-safe ramekins (or one baking dish).
Top with Gruyère and Parmesan.
5️⃣ Bake
Bake 15–20 minutes until seafood is just cooked and topping is golden.
Optional: Broil 1–2 minutes for extra browning.
6️⃣ Garnish & Serve
Sprinkle fresh parsley.
Serve with crusty baguette or light salad.
💡 Chef’s Tips
Do not overcook seafood — it continues cooking in the oven.
Use dry white wines like Sauvignon Blanc or Pinot Grigio.
For extra luxury, add a splash of cognac to the sauce.
Puff pastry topping creates a classic French presentation.
