Of course. A Gourmet Seafood Cassolette is a luxurious, French-inspired dish where an assortment of seafood is baked in a rich, aromatic sauce, often topped with a golden crust. It’s elegant enough for a special occasion yet surprisingly straightforward to make.
Here is a recipe that balances decadent flavor with approachable technique.
🍤 Gourmet Seafood Cassolette
This recipe creates a rich, creamy sauce with a hint of brandy and saffron, enveloping a variety of seafood, all gratinéed under a crispy, cheesy breadcrumb topping.
Serves: 4 as a main course, 6 as an appetizer Prep time: 25 minutes Cook time: 30 minutes
Ingredients:
For the Seafood:
· ½ lb (225g) firm white fish (e.g., cod, halibut), cut into 1-inch chunks
· ½ lb (225g) raw large shrimp (16/20 count), peeled and deveined
· ½ lb (225g) sea scallops, patted dry
· 8 oz (225g) mussels or clams, scrubbed (optional, but classic)
· (You can also use lobster meat, squid, or bay scallops)
For the Sauce:
· 4 tablespoons (½ stick / 57g) unsalted butter
· 1 shallot, finely minced
· 2 cloves garlic, minced
· ⅓ cup (80ml) dry white wine (e.g., Sauvignon Blanc)
· ¼ cup (60ml) brandy or cognac
· 1 ½ cups (360ml) heavy cream (or half-and-half for a slightly lighter version)
· A generous pinch of saffron threads (soaked in 1 tbsp warm water)
· 1 teaspoon Dijon mustard
· Salt and white pepper to taste (white pepper keeps the sauce visually pristine)
· 2 tablespoons fresh tarragon or parsley, chopped, plus more for garnish
For the Topping:
· ½ cup Panko breadcrumbs
· ¼ cup grated Gruyère or Parmesan cheese
· 2 tablespoons fresh parsley, chopped
· 1 tablespoon melted butter
Equipment: 4-6 individual ramekins or gratin dishes, or one large 9×13 baking dish.
Instructions:
- Prep the Topping: In a small bowl, combine the Panko, grated cheese, parsley, and melted butter. Mix well and set aside.
- Prepare the Seafood: Pat all seafood very dry with paper towels. This is crucial for getting a good sear and preventing a watery sauce. Season lightly with salt and pepper.
- Sear the Scallops (Optional but Recommended):
· Heat a tablespoon of butter or oil in a large skillet over high heat.
· Add the scallops and sear for about 60-90 seconds per side, until a golden-brown crust forms. They do not need to be cooked through. Remove and set aside.
· This step adds immense flavor but can be skipped to save time. - Make the Luxurious Sauce:
· In the same skillet, reduce heat to medium. Add the remaining butter.
· Sauté the shallot until soft and translucent (3-4 minutes). Add the garlic and cook for another 30 seconds until fragrant.
· Deglaze: Pour in the white wine and brandy. Let it simmer for 2-3 minutes, scraping up any browned bits from the pan, until the liquid is reduced by half.
· Create the Base: Reduce heat to low. Stir in the heavy cream, saffron (with its soaking liquid), and Dijon mustard. Simmer gently for 5-7 minutes, allowing the sauce to thicken slightly. Do not boil vigorously.
· Season: Stir in the fresh herbs. Taste and season generously with salt and white pepper. The sauce should be highly seasoned as it will coat the mild seafood. - Assemble the Casseroles:
· Preheat your oven’s broiler (or set to 425°F / 220°C).
· Divide the raw fish and shrimp chunks evenly among your buttered ramekins or baking dish.
· Nestle the seared scallops and any optional shellfish (mussels/clams) among them.
· Pour the creamy sauce over the seafood, ensuring it’s evenly distributed. Give each dish a gentle shake to allow the sauce to settle. - Add the Topping and Bake:
· Sprinkle the buttery breadcrumb mixture evenly over the top of each cassolette.
· Place the dishes on a baking sheet (for stability) and bake for 12-15 minutes at 425°F (220°C). If you broil, watch closely for 5-8 minutes.
· The bake is done when the seafood is cooked through (opaque and firm), the sauce is bubbling, and the topping is deep golden brown. If using clams/mussels, they should be open. - Serve Immediately: Garnish with a sprinkle of fresh herbs. Serve right away with crusty bread for dipping, lemon wedges on the side, and a simple green salad.
🌟 Pro Tips for a Perfect Cassolette:
· Mise en Place: Have all your ingredients prepped before you start cooking. The sauce comes together quickly.
· Don’t Overcook: The seafood will continue to cook in the hot sauce in the oven. The initial sear on the scallops and the brief bake time are designed to prevent rubbery, overcooked seafood.
· Saffron Substitute: If you don’t have saffron, a pinch of smoked paprika will add a different but lovely color and depth.
· Make Ahead: You can prepare the sauce and prep the seafood (keep separate) up to a day in advance. Assemble the dishes cold, add the topping, and bake. You may need to add 3-5 minutes to the baking time.
· Wine Pairing: Serve with the same dry white wine you used in the recipe. A Chardonnay or a crisp Sauvignon Blanc pairs perfectly.
This dish is an impressive way to celebrate the fruits of the sea. Enjoy your gourmet creation