Seafood au Gratin
A comforting seafood au gratin offers a delectable twist on a traditional dish, perfect for weekly dinners.
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Instructions
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Preheat oven to 400°F.
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Arrange fish fillets in a greased baking dish; sprinkle with wine, lemon juice, salt, and hot pepper sauce. Dot with 1 tablespoon butter, then cover tightly with foil.
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Bake for 25 minutes, or until fish flakes easily.
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Cool the fish, then drain off the broth and measure 1 cup; set aside. Top the cooked fish with crabmeat or shrimp.
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In a saucepan, melt 2 tablespoons butter over medium-low heat. Stir in flour until smooth and bubbly.
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Gradually whisk in the reserved fish broth until the sauce is thickened and smooth, then remove from heat.
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Whisk together egg yolks and half-and-half in a separate bowl; slowly temper this mixture by incorporating a few tablespoons of the hot sauce.
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Return the tempered egg mixture to the saucepan, whisk briskly, and cook for about 1 minute over heat until slightly thickened.
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Pour the sauce over the fish and shrimp, then sprinkle with Parmesan cheese.
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Broil about 5 inches from the heat for 10 minutes, or until hot and lightly browned. Serve hot.