Seafood Gratin Recipe

Seafood Gratin Recipe | Ina Garten

• Skill level: Intermediate
• Makes: 4 servings
• Nutrition per Serving
  Serving for 1 out of 4
  Calories: 753
  Total Fat: 47 g
  Saturated Fat: 28 g
  Carbohydrates: 32 g
  Dietary Fiber: 4 g
  Sugar: 8 g
  Protein: 45 g
  Cholesterol: 320 mg
  Sodium: 1187 mg
• Total Time: 1 hour
• Prep Time: 40 min
• Cook Time: 20 min

For the sauce:

• 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 sliced in half across
• 8 ounces raw halibut, diced into 1-inch pieces
• 8 ounces cooked lobster meat, chopped into 1-inch pieces
• 7 tablespoons unsalted butter, divided
• 1 tablespoon all-purpose flour
• Kosher salt
• Freshly ground black pepper
• 3 cups leeks, julienned (white and light green parts from 2 large leeks)
• 1 1/2 cups carrots, julienned (from about 3 carrots)
• 1 cup panko bread crumbs (Japanese dried bread crumbs)
• 1/3 cup Parmesan, freshly grated
• 2 tablespoons minced fresh flat-leaf parsley
• 1 tablespoon freshly chopped tarragon leaves
• 1 tablespoon minced garlic (about 2 cloves)

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1. Preheat the oven to 375F. Arrange 4 individual gratin dishes on a baking sheet. (For a larger batch, use a 14 by 9 1/4inch oval gratin dish.)
2. In a medium saucepan, combine the seafood stock, heavy cream, 1/2 cup of the wine, tomato puree, and saffron. Bring to a boil, reduce the heat, and add the shrimp. Cook shrimp 3 minutes, then remove with a slotted spoon to a bowl. Add the halibut to the liquid and simmer 3 minutes, or until just cooked; transfer to the same bowl. Stir the cooked lobster into the bowl with the other seafood.
3. Continue cooking the sauce over medium heat until reduced by about half, roughly 12 minutes. Mash 1 tablespoon butter with the flour to form a paste; whisk it into the sauce with 1 teaspoon salt and 1/2 teaspoon black pepper. Simmer, stirring, until the sauce thickens, about 5 minutes. Set aside.
4. In a medium saut pan, melt 3 tablespoons butter. Add the julienned leeks and carrots and cook over medium heat for 5 minutes to soften. Pour in the remaining 3 tablespoons wine and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook another 5 to 10 minutes, until the vegetables are tender. Remove from heat and set aside.
5. In a small bowl, combine the panko, grated Parmesan, parsley, tarragon, and garlic. Melt the last 3 tablespoons butter and mix into the crumb mixture until moistened.
6. Divide the seafood evenly among the 4 gratin dishes. Spoon the vegetable mixture over each portion. Drizzle the sauce evenly over the seafood and vegetables, then sprinkle the crumb topping on each dish. Bake about 20 minutes, until the top is golden and the sauce bubbles at the edges. Serve immediately while hot.

Reprinted from "Barefoot Contessa at Home," Copyright 2005 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.