I have been on sort of a seafood roll lately, but i made this for a dinner party we had and it was a big hit - enjoy .
1 cup seafood stock 1 cup coconut cream
1 cup dry white wine
2 tablespoon table paste
2 shallots, minced
Herbs tied together with string
3 sprigs of fresh thyme
1 spring of fresh tarragon
2 sage leaves
1 stick of sheep’s butter
1 1/2 lb. of raw shrimp, peeled and cleaned
1lb. of raw cod, cut into chunks
1lb. of crab meat
1 lb. of lobster, cooked, cut into chunks
2 cloves of garlic, minced
2 tablespoons unbleached flour 1 tsp. kosher salt ½ tsp. pepper
2 cups thinly sliced leeks, white and green parts ½ cup shredded carrots
½ cup of shredded parsnips
½ cup Panko breadcrumbs 1/3 cup freshly grated sheep Romano cheese Handful of fresh Italian parsley, chopped and stems removed
1 teaspoon of fresh thyme
Preheat oven to 375 degrees
6 to 8 gratin dishes – this recipe will fill 6 of the dishes I have
Now I divided the ingredients based in the order you will need them.
In a large deep skillet over medium heat, place 2 tablespoons of the sheep butter. Once melted add the shallots and sauté until soft, next add the tomato paste and stir until dissolved. Now add the balance of the ingredients. Stir, cover and simmer for about 10 minutes.
Uncover and starting with the shrimp, add to sauce and sauté 2 to 3 minutes, you want then just kissed by the heat, they will cook fully later, remove from sauce, place in a bowl and set aside. Now add the cod, and sauté the same as the shrimp. Remove and add to bowl with shrimp. At this time add the lobster and the crab to the bowl with the shrimp and the cod, add ¼ cup of the sauce, toss, and set aside.
Take 2 tablespoons of the sheep butter, the flour and the garlic, and smash together, add it to the sauce, sauté for 2 minutes, until combined, simmer sauce until reduce almost by half.
In another skillet, add 4 tablespoons of the sheep butter over medium heat, once melted add the leeks, carrots, parsnips and sauté until soft, about 7 to 10 minutes.
Time to assemble, mix bread crumbs, cheese and herbs together, divided seafood amongst gratin dishes, next add the veggies (use tongs to add veggies, you do not want the additional rendered butter in the dish. Next pour sauce over mixture, top with bread crumps mixture. Place all dishes on a parchment lined backing sheet and place in the oven for 18 to 22 minutes or until top is golden brown and sauce is bubbling. Remove and let sit for 10 minutes before serving.
Serve with a nice baguette – enjoy