Go Back

Gratin de Fruits de Mer

A delicious seafood bake layered with creamy béchamel and topped with a golden crust, perfect for gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: French, Seafood
Calories: 350
Ingredients Method Notes

Ingredients
  

Seafood and Seasoning
  • 1 lb mixed seafood (shrimp, scallops, and cod) Choose a variety that you love and that’s fresh for the best flavor.
  • 1 tbsp lemon juice Adds acidity to balance the richness.
  • 1 tbsp olive oil For cooking the seafood.
  • Salt and pepper To taste.
Sauce and Cheese
  • 2 cups béchamel sauce Homemade is best but pre-made can save time.
  • 1 cup grated cheese Gruyère or Parmesan adds a lovely nutty flavor.
  • Breadcrumbs Optional, for a delightful crunch on top.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and grease your baking dish with butter.
  2. Heat olive oil in a skillet over medium heat. Add your mixed seafood, seasoning with salt, pepper, and lemon juice. Sauté until just cooked through, about 3-5 minutes.
  3. If you’re making your béchamel sauce from scratch, melt 2 tablespoons of butter in a saucepan, whisk in an equal amount of flour, and cook for a minute before gradually adding milk, whisking continuously until thickened.
  4. Gently fold the cooked seafood into the béchamel sauce, ensuring even distribution.
  5. Pour the seafood and sauce mixture into your prepared baking dish.
  6. Sprinkle the grated cheese generously over the surface. If you like a bit of crunch, add breadcrumbs on top.
Baking
  1. Bake for 25-30 minutes, or until the top is bubbling and golden brown.
Serving
  1. Let it cool slightly before serving, allowing the flavors to meld perfectly.

Notes

Use fresh seafood for the richest flavor. When possible, visit a local fish market. Don't overcook the seafood before it goes into the oven; it will continue to cook during baking. Experiment with different types of cheese for varying flavor profiles.