Seafood Casserole au Gratin
Portions: 25 Portion size 6 oz (175 g)
U.S. Metric Ingredients
334 lb 212 lb
Cooked, flaked cod or other firm, white fish Cooked crabmeat, shrimp, scallops, or lobster meat, or a mixture of any of these Butter
Mornay sauce, hot Parmesan cheese
Calories, 330; Protein, 33 g; Fat, 18 g (51% cal); Cholesterol, 120 mg; Carbohydrates, 6 g; Fiber, 0 g; Sodium, 520 mg.
Pick over the fish and shellfish to make sure it contains no bones or pieces of shell.
Heat the butter in a wide saucepan or straight-sided sauté pan. Add the fish and shellfish. Sauté lightly over moderate heat until the fish is heated through and coated with butter.
Add the mornay sauce and bring just to a simmer. Taste and adjust seasonings.
Ladle 6-oz (175-g) portions into individual service casseroles. Sprinkle with parmesan cheese.
Heat under the broiler at low heat until the tops are lightly browned.
Continue reading here: Variations
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