Seafood Au Gratin
A Baked Seafood Au Gratin Recipe That's Full of Flavor
This seafood au gratin combines wild salmon filet with shrimp, carrots, onions and a creamy sauce. It is then topped with a buttery bread crumb mixture.
This seafood gratin is based on Barefoot Contessa Ina Garten's seafood gratin recipe, which is just fabulous.
The only difference is this version has been lightened up a bit. The heavy cream is replaced with evaporated skim milk, there are a few more vegetables in this version, and this seafood au gratin uses salmon in place of the halibut and lobster. But this seafood au gratin tastes every bit as rich and delicious as the original.
This seafood au gratin recipe isn't a quick and easy dinner -- it takes about an hour to prepare. But it is the perfect "special meal" treat.
Serve this seafood au gratin with Christmas salad and broccoli with garlic and pine nuts for a festive and healthy meal that is destined to get rave reviews.
Seafood Au Gratin
Ingredients
- 1 cup clam juice
- 1 12 oz. can evaporated skim milk
- 3 Tbsp. tomato paste
- 1/4 tsp. dried dill
- 1/2 cup plus 3 tablespoons dry white wine, divided
- 4 oz. raw shrimp, peeled and deveined
- 16 oz. salmon filets cut into chunks, skin removed (preferably wild Atlantic salmon)
- 7 Tbsp. butter, divided
- 1 Tbsp. unbleached all-purpose flour
- 3 cups chopped onion
- 1 cup chopped carrots
- 1/2 cup chopped orange pepper
- 1 tsp. kosher salt
- 1 tsp. freshly-ground black papper
- 2 cloves garlic, minced
- 1 cup Panko (Japanese bread crumbs)
- 3 Tbsp. freshly-grated Parmesan cheese
- 1 Tbsp. dried parsley
Directions
- Preheat oven to 375 degrees F. Spray a 1-quart gratin dish or casserole with nonstick cooking spray.
- Combine the clam juice, evaporated milk, tomato paste, dill and 1/2 cup of the wine in a 3-quart saucepan. Bring to a boil, then lower the heat to medium-low and add the shrimp. Cook 3 minutes, then, with a slotted spoon, remove to the prepared gratin dish.
- Add the salmon to the sauce, and cook for 3 minutes. Remove with a slotted spoon to the gratin dish. Set aside.
- Allow the sauce to continue cooking until it is reduced by half, about 10 minutes. With a fork, stir together one tablespoon of the butter with the flour. Add to the sauce, stirring frequently, until thickened, about 5 minutes. Set aside.
- Melt 3 tablespoons of the butter in a medium skillet over medium heat. Add the onions, carrots and orange pepper. Cook about 5 minutes, until carrots start to soften. Season with salt and pepper.
- Add the remaining 3 tablespoons of wine and the minced garlic. Cook another 5 to 10 minutes until the vegetables are soft. Layer the vegetables over the shrimp and salmon in the gratin dish.
- Pour the sauce over the fish and vegetables.
- Place the butter in a small microwave-safe bowl. Heat on high 1 minute or until butter is melted. Stir in the Panko, parmesan cheese and parsley. Sprinkle evenly over the vegetables.
- Bake20 minutes or until golden brown and bubbly. Let the seafood au gratin sit 10 minutes before serving.
Makes 6 servings.
Per serving (based on 6): 449 calories, 21 g fat (10 g saturated fat), 109 mg cholesterol, 692 mg sodium, 37 g carbohydrate, 3 g fiber, 29 g protein, 90% vitamin A, 50% vitamin C, 29% calcium, 16% iron
