SEAFOOD GRATIN RECIPES

Name: Seafood Gratin
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 4 servings
Cuisine: french
Ingredients: 1 cup seafood stock or clam juice; 1 cup heavy cream; 1/2 cup plus 3 tablespoons good white wine, such as Chablis, divided; 3 tablespoons tomato puree; 1/2 teaspoon saffron threads; 8 ounces raw shrimp, peeled, deveined, and cut in half crosswise; 8 ounces raw halibut, cut into1-inch chunks; 8 ounces cooked lobster meat, cut into 1-inch chunks; 7 tablespoons unsalted butter, divided; 1 tablespoon all-purpose flour; Kosher salt; Freshly ground black pepper; 3 cups julienned leeks, white and light green parts (2 large); 1 1/2 cups julienned carrots (3 carrots); 1 cup panko (Japanese dried bread crumbs); 1/3 cup freshly grated Parmesan; 2 tablespoons minced fresh flat-leaf parsley; 1 tablespoon chopped fresh tarragon leaves; 1 tablespoon minced garlic (2 cloves)

SEAFOOD GRATIN RECIPE | INA GARTEN | FOOD NETWORK

Seafood Gratin Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories side-dish

Total Time 1 hours 0 minutes

Prep Time 40 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 19

Ingredients

1 cup seafood stock or clam juice
1 cup heavy cream
1/2 cup plus 3 tablespoons good white wine, such as Chablis, divided
3 tablespoons tomato puree
1/2 teaspoon saffron threads
8 ounces raw shrimp, peeled, deveined, and cut in half crosswise
8 ounces raw halibut, cut into1-inch chunks
8 ounces cooked lobster meat, cut into 1-inch chunks
7 tablespoons unsalted butter, divided
1 tablespoon all-purpose flour
Kosher salt
Freshly ground black pepper
3 cups julienned leeks, white and light green parts (2 large)
1 1/2 cups julienned carrots (3 carrots)
1 cup panko (Japanese dried bread crumbs)
1/3 cup freshly grated Parmesan
2 tablespoons minced fresh flat-leaf parsley
1 tablespoon chopped fresh tarragon leaves
1 tablespoon minced garlic (2 cloves)

Steps:

Preheat the oven to 375 degrees F. Place 4 individual gratin dishes on sheet pans. (If recipe is doubled serve it in a 14 by 9 1/4-inch oval gratin dish.)
Combine the stock, cream, 1/2 cup of the wine, the tomato puree, and saffron in a medium saucepan. Bring to a boil, lower the heat, and add the shrimp. After 3 minutes, use a slotted spoon to remove the shrimp to a bowl. Add the halibut to the stock for 3 minutes, until just cooked through, and remove to the same bowl. Add the cooked lobster to the bowl.
Continue to cook the sauce until reduced by half, about 12 minutes. Mash 1 tablespoon of the butter together with the flour. Whisk the butter mixture into the sauce along with 1 teaspoon salt and 1/2 teaspoon pepper. Simmer, stirring constantly, until thickened, about 5 minutes. Set aside.
Melt 3 tablespoons of the butter in a medium saute pan. Add the leeks and carrots and cook over medium heat for 5 minutes, until softened. Add the remaining 3 tablespoons of wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook for 5 to 10 minutes, until tender. Set aside.
Combine the panko, Parmesan, parsley, tarragon, and garlic. Melt the remaining 3 tablespoons of butter and mix it into the crumbs until they're moistened.
Divide the seafood among the 4 gratin dishes. Strew the vegetables on top of each dish. Pour the sauce equally over the seafood and vegetables and spoon the crumbs evenly on top. Bake for 20 minutes, until the top is browned and the sauce is bubbly. Serve hot.

ARTICHOKE HEARTS GRATIN | ALLRECIPES

Artichoke Hearts Gratin | Allrecipes image

This easy, all-veggie appetizer idea is proof you don't have to make a dish, to reinvent it.

Provided by Chef John

Categories Vegetable Appetizers

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 7

Ingredients

6 canned artichoke hearts, drained and halved
1 teaspoon vegetable oil
salt and freshly ground black pepper to taste
2 tablespoons dry bread crumbs
¼ cup finely grated Parmigiano-Reggiano cheese
1 tablespoon olive oil
½ lemon, cut into wedges

Steps:

Place artichoke heart halves on a paper towel cut-side down to drain for about 15 minutes.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly coat with vegetable oil.
Place artichoke heart halves on the prepared baking sheet, cut side up. Season with salt and pepper, sprinkle with breadcrumbs and Parmigiano-Reggiano cheese, and drizzle with olive oil.
Broil artichoke hearts until browned on top, about 7 minutes. Serve with lemon wedges.

Nutrition Facts : Calories 88.6 calories, CarbohydrateContent 6.3 g, CholesterolContent 4.4 mg, FatContent 6.2 g, FiberContent 1.6 g, ProteinContent 3.3 g, SaturatedFatContent 1.6 g, SodiumContent 267.6 mg, SugarContent 0.3 g

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