Gourmet Seafood Cassolette Bake (Print)
Mixed seafood baked in creamy white wine sauce, topped with a crisp golden crust for an elegant meal.
# Ingredients:
→ Seafood
01 -
450 g mixed seafood (shrimp, scallops, white fish fillets, mussels)
→ Sauce and Aromatics
02 -
30 ml olive oil
03 -
28 g unsalted butter
04 -
1 small onion, finely chopped
05 -
2 garlic cloves, minced
06 -
120 ml dry white wine
07 -
240 ml heavy cream
08 -
60 ml fish or chicken stock
09 -
Salt, to taste
10 -
Black pepper, to taste
→ Topping and Garnish
11 -
50 g grated Parmesan cheese
12 -
25 g breadcrumbs (preferably panko)
13 -
1 tbsp fresh parsley, chopped
14 -
Fresh lemon wedges, for garnish
# Steps:
01 -
Preheat oven to 190°C and grease individual cassolette dishes or a large baking dish.
02 -
Heat butter and olive oil in a large skillet over medium heat. Add chopped onion and minced garlic, cooking for 2–3 minutes until softened and aromatic.
03 -
Add the mixed seafood and cook gently for 2–3 minutes until beginning to firm. Remove seafood and set aside.
04 -
Pour white wine into the same skillet, scraping browned bits. Simmer for 2–3 minutes. Incorporate the cream and stock, stirring continuously, and let reduce slightly for 5 minutes.
05 -
Return seafood to the skillet, season generously with salt and pepper, and stir gently so all pieces are coated in the sauce.
06 -
Ladle the seafood and sauce into prepared baking dishes. Evenly sprinkle with Parmesan and breadcrumbs.
07 -
Place dishes in oven and bake for 12–15 minutes, until the topping is golden and the sauce is bubbling.
08 -
Remove from oven. Finish with fresh parsley and lemon wedges before serving hot.
# Notes:
01 -
Any combination of seafood such as lobster, crab, or clams may be used.
02 -
For additional depth, incorporate 1 tablespoon Dijon mustard into the sauce before baking.
03 -
Serve with a crisp green salad or rustic bread for a complete course.