Seafood gratin
2 person main dish – 30 minutes
If using tinned seafood:
1 tin crab
1 tin mussels
1 tin cockles
If using fresh seafood:
200 grams cooked prawns
300 grams cockles in shell, boiled until the shells open, cockles extracted
300 grams mussels in shell, boiled until the shells open, mussels extracted
For the gratin:
70 grams salicorn (or broccoli or leeks)
3 tablespoons fresh cream
1 tablespoon French mustard (moutarde de Dijon)
1 teaspoon chili powder (piment d’Espelette)
50 grams grated Parmesan cheese
2 tablespoons fine breadcrumbs
10 grams butter
Preparation:
Blanch the salicorn in boiling water for 2 minutes and then chop it.
Heat the oven to 200°C.
Put the salicorn in an oven dish and cover with seafood.
Mix cream, mustard, chili and then spread over the seafood.
Scatter over the breadcrumbs and parmesan.
Top with small pieces of butter.
Cook for 20 minutes. Serve.
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