SEAFOOD AU GRATIN
A seafood casserole is a 'must' for a bountiful buffet. My father was a fisherman, so we ate fish almost every day. Over the years, I've tasted many seafood dishes, but none better than this one. -Hazel McMullin, Amherst, Nova Scotia
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Arrange fish and scallops in a greased 11x7-in. baking dish., In a small saucepan, melt 2 tablespoons butter. Stir in flour and pepper until smooth; gradually add broth and milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in 1/4 cup of each cheese; set aside. , In a small skillet, saute mushrooms in remaining butter until tender; stir into cheese sauce. Spoon over seafood. Sprinkle with remaining mozzarella, cheddar and Parmesan cheese. Cover and bake 15-20 minutes or until bubbly and fish flakes easily with a fork. If desired, top with chives to serve.
Nutrition Facts : Calories 281 calories, Fat 15g fat (9g saturated fat), Cholesterol 100mg cholesterol, Sodium 541mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 29g protein.
BAKED FISH AU GRATIN
Make and share this Baked Fish Au Gratin recipe from Food.com.
Provided by MARIA MAC
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees.
- Place half fish in greased baking dish. Cover with 4 slices cheese.
- Top with another layer of fish and cheese. Sprinkle with thyme and parsley.
- Saute onions in oil over medium heat.
- Remove onions from heat and add flour, salt and pepper. Return to heat and add milk. Stir over medium heat until thick. Pour over fish. Bake 20-30.
BAKED FISH AU GRATIN
Make and share this Baked Fish Au Gratin recipe from Food.com.
Provided by Heather and Joseph
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- place fillets in 13 x 9-inch baking dish sprayed lightly with cooking spray.
- Combine mayonnaise, cheese and seasoning in bowl.
- mix well and spoon over fillets.
- Spray breadcrumbs lightly with cooking spray and toss to blend.
- sprinkle over cheese topping.
- Bake uncovered for 9 to 11 minutes.
- Toast in broiler for 30 seconds or until breadcrumbs are golden brown.
Nutrition Facts : Calories 375.3, Fat 10.9, SaturatedFat 5.7, Cholesterol 126, Sodium 512.6, Carbohydrate 16, Fiber 1, Sugar 3.4, Protein 50.5
SEAFOOD GRATIN
Steps:
- Preheat the oven to 375 degrees F. Place 4 individual gratin dishes on sheet pans. (If recipe is doubled serve it in a 14 by 9 1/4-inch oval gratin dish.)
- Combine the stock, cream, 1/2 cup of the wine, the tomato puree, and saffron in a medium saucepan. Bring to a boil, lower the heat, and add the shrimp. After 3 minutes, use a slotted spoon to remove the shrimp to a bowl. Add the halibut to the stock for 3 minutes, until just cooked through, and remove to the same bowl. Add the cooked lobster to the bowl.
- Continue to cook the sauce until reduced by half, about 12 minutes. Mash 1 tablespoon of the butter together with the flour. Whisk the butter mixture into the sauce along with 1 teaspoon salt and 1/2 teaspoon pepper. Simmer, stirring constantly, until thickened, about 5 minutes. Set aside.
- Melt 3 tablespoons of the butter in a medium saute pan. Add the leeks and carrots and cook over medium heat for 5 minutes, until softened. Add the remaining 3 tablespoons of wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook for 5 to 10 minutes, until tender. Set aside.
- Combine the panko, Parmesan, parsley, tarragon, and garlic. Melt the remaining 3 tablespoons of butter and mix it into the crumbs until they're moistened.
- Divide the seafood among the 4 gratin dishes. Strew the vegetables on top of each dish. Pour the sauce equally over the seafood and vegetables and spoon the crumbs evenly on top. Bake for 20 minutes, until the top is browned and the sauce is bubbly. Serve hot.
CREAMY COD AND POTATO GRATIN
I got a Food Wish for a classic creamed cod recently (which, by the way, was one of my childhood favorites), but instead of doing the traditional version, I decided I'd try to make it a little bit fancier and refined and present basically all the same ingredients, but in an individual-sized, beautifully browned and bubbling, gratin form. Not to spoil the ending, but I was very happy with how this came out!
Provided by Chef John
Categories Potatoes Au Gratin
Time 1h20m
Yield 2
Number Of Ingredients 11
Steps:
- Place potatoes in a large pot of well-salted water and bring to a boil over high heat. Reduce heat and simmer gently until tender, about 20 minutes.
- While potatoes simmer, trim, bone, and cut the cod fillets across into 2-inch pieces.
- Drain potatoes well and return to the pot. Add a pinch of cayenne, salt, and 4 tablespoons butter. Mash until smooth.
- Preheat the oven to 450 degrees F (230 degrees C). Grease 2 individual-sized casserole or baking dishes with 1 tablespoon butter. Place both dishes on a baking sheet.
- Transfer about 2/3 cup of the mashed potatoes into each of the prepared dishes. Smooth out evenly and make a shallow depression with a spoon down the middle. Set aside.
- Heat remaining 2 tablespoons butter in a deep 10-inch skillet over medium-high heat. Cook the shallots in the hot butter with a pinch of salt until they just start to turn golden, 3 to 4 minutes. Add cream, lemon zest, and a pinch of cayenne, and bring to a simmer. Add cod and wait for the sauce to come back to a simmer. Cook for 1 minute, while basting with the sauce; turn and cook for 1 minute more.
- Pour in lemon juice and turn off the heat; stir for about 30 seconds.
- Divide the pieces of cod over the potato. Add enough sauce to just cover the fish and return the pan to the stove.
- Bring sauce to a boil over medium-high heat and cook until the sauce reduces and thickens, 1 to 2 minutes. Turn off the heat and stir in tarragon.
- Spoon the thickened sauce over the cod. Add a light dusting of Parmigiano-Reggiano cheese.
- Bake in the center of the preheated oven until cod is cooked through and the sauce is browned and bubbling, 10 to 15 minutes. Let rest for 5 minutes before serving.
Nutrition Facts : Calories 1089.6 calories, Carbohydrate 43.6 g, Cholesterol 333.3 mg, Fat 86.3 g, Fiber 5.1 g, Protein 38.5 g, SaturatedFat 53.5 g, Sodium 216.5 mg, Sugar 2.4 g
THE FISH MARKET AU GRATIN POTATOES
I came to the Bay Area CA in 1975 and the first Fish Market was opened on El Camino Real in Palo Alto CA the next year in 1976. It was only 5 minutes from work and I started going to the Fish Market often for lunch. The second Fish Market was opened in early 80's also in my neighborhood, Santa Clara. Since then, they have expanded to the Socal area. I've always loved their seafood selection. So fresh, but I also loved few other offerings such as this Au Gratin Potatoes, coleslaw and cheezy garlic bread (I posted the recipe here on food.com). This recipe comes from their own cookbook. The alternate use of olive oil is my own method I use in making this recipe.
Provided by Rinshinomori
Categories Potato
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Wash the unpeeled potatoes, poke about 6-8 holes with a fork and bake 45 minutes in 375F oven for small to small/medium potatoes. For the bigger potatoes increase the baking time. They are done when you can easily pierce through the potato with a thin skewer.
- Remove from oven, cool a bit and peel. Slice the peeled potatoes into about half inch slices and set aside.
- Melt the butter or olive oil on low heat in a saucepan and stir in the flour. Cook without browning for about 7 minutes, stirring constantly. Take the pan off the heat and whisk in the milk quickly.
- When the sauce is smooth return to the stove and cook over medium heat for about 18-20 minutes stirring until it is thicker, about the consistency of cream. Do not burn.
- Add 80% of the cheese and stir until smooth. Add cooked potatoes, salt, and pepper and fold all together.
- Pour into a serving casserole and sprinkle the remaining 20% of cheese over the top along with paprika.
- Bake in 375 F oven for 30 minutes.
Nutrition Facts : Calories 316, Fat 17.8, SaturatedFat 11.2, Cholesterol 54.5, Sodium 466.1, Carbohydrate 28.9, Fiber 2.7, Sugar 1, Protein 11
SEAFOOD AU GRATIN
This is delicious and well worth the effort! Make sure the seafood is very fresh. Best if served in individual baking dishes, but can be made in one larger dish if they are not available.
Provided by JELI
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 50m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly butter 8 small baking dishes.
- In a large skillet, heat olive oil over medium high heat. Saute shrimp and scallops until firm, about 5 minutes.
- In a medium saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add chicken broth and raise heat to high. Stir until thickened. Mix in shallots, mushrooms and wine. Cook for 5 to 10 minutes.
- Arrange shrimp, scallops and crab in the bottom of prepared dishes. Pour sauce over seafood and cover with cheese.
- Bake in preheated oven until golden, about 12 t o15 minutes. Sprinkle with parsley and serve.
Nutrition Facts : Calories 396.7 calories, Carbohydrate 4.2 g, Cholesterol 213.8 mg, Fat 19.8 g, Fiber 0.3 g, Protein 44.4 g, SaturatedFat 9.9 g, Sodium 1128.7 mg, Sugar 0.9 g
BAKED SEAFOOD AU GRATIN
Use fresh seafood and take the time to make it it's worth it! Rich comfort food! Serve with a loaf of crisp french bread and a light bowl of fresh greens!
Provided by Rita1652
Categories One Dish Meal
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 21
Steps:
- In a heavy skillet, saute the onion and the pepper in 1/2 cup of olive oil.
- Cook until tender.
- Mix in 1/2 cup of the flour, and cook over medium heat for 10 minutes, stirring frequently.
- Stir in crabmeat, remove from heat, and set aside.
- In a large Dutch oven, bring the water to a boil.
- Add the shrimp, scallops and flounder, and simmer for 3 minutes.
- Drain, reserving 1 cup of the cooking liquid, and set the seafood aside.
- In a heavy saucepan, melt 1/2 cup butter over low heat.
- Stir in remaining 1/2 cup flour.
- Cook and stir constantly for 1 minute.
- Gradually add the milk and chicken broth plus the 1 cup reserved cooking liquid.
- Raise heat to medium; cook, stirring constantly, until the mixture is thickened and bubbly.
- Mix in the shredded Cheddar cheese, Sherry, Worcestershire sauce, salt, pepper and hot sauce.
- Stir in cooked seafood, mushrooms and parsley.
- Preheat oven to 350 degrees F.
- Lightly grease one 9x13 inch baking dish.
- Press crabmeat mixture into the bottom of the prepared pan.
- Spoon the seafood mixture over the crabmeat crust, and sprinkle with the Parmesan cheese.
- Bake in the preheated oven for 30 minutes or until lightly browned.
- Serve immediately.
NORSK FISKEGRATENG (FISH AU GRATIN)
This is a very good way to get your serving of that important fish. I use Cod for this recipe, but any white, firm fish will do. The recipe comes from a book entitled "Trolldom in the Kitchen".
Provided by silly sally
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Flake the poached fish into a well greased baking dish.
- In a small saucepan, melt margarine, and add 1/2 cup flour.
- Gradually add the milk, salt, pepper and the beaten eggs.
- Beat thoroughly until smooth and lump-free.
- Pour over fish and top with a layer of buttered bread-crumbs OR grated cheese.
- Bake at 175°C (350°F) for 45 minutes.
Nutrition Facts : Calories 437.8, Fat 25.1, SaturatedFat 6.9, Cholesterol 259.5, Sodium 961.1, Carbohydrate 18.1, Fiber 0.4, Sugar 0.3, Protein 33.4
BAKED SEAFOOD AU GRATIN
This was my Mom's favorite seafood recipe, she is now 88, I am 60 and this is my all time favorite seafood recipe also. I have had guests, who, when invited to dinner, specifically request this to be served.
Provided by HYBRID101
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 1h20m
Yield 8
Number Of Ingredients 17
Steps:
- In a heavy skillet, saute the onion and the pepper in 1/2 cup of butter. Cook until tender. Mix in 1/2 cup of the flour, and cook over medium heat for 10 minutes, stirring frequently. Stir in crabmeat, remove from heat, and set aside.
- In a large Dutch oven, bring the water to a boil. Add the shrimp, scallops, and flounder, and simmer for 3 minutes. Drain, reserving 1 cup of the cooking liquid, and set the seafood aside.
- In a heavy saucepan, melt the remaining 1/2 cup butter over low heat. Stir in remaining 1/2 cup flour. Cook and stir constantly for 1 minute. Gradually add the milk plus the 1 cup reserved cooking liquid. Raise heat to medium; cook, stirring constantly, until the mixture is thickened and bubbly. Mix in the shredded Cheddar cheese, vinegar, Worcestershire sauce, salt, pepper, and hot sauce. Stir in cooked seafood.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish. Press crabmeat mixture into the bottom of the prepared pan. Spoon the seafood mixture over the crabmeat crust, and sprinkle with the Parmesan cheese.
- Bake in the preheated oven for 30 minutes, or until lightly browned. Serve immediately.
Nutrition Facts : Calories 565.8 calories, Carbohydrate 20.4 g, Cholesterol 233.3 mg, Fat 34.2 g, Fiber 0.9 g, Protein 42.8 g, SaturatedFat 20.6 g, Sodium 858.9 mg, Sugar 5.5 g
CHEESY SEAFOOD GRATIN
We used salmon and haddock in this creamy oven bake, but use your favourite fish of choice
Provided by Cassie Best
Categories Dinner, Fish Course
Time 40m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6 and heat the oil in a large frying pan. Add the leeks and some seasoning, and cook for 10 mins until really soft. Stir in half the parsley and spoon into 2 gratin dishes.
- Divide the fish between the 2 dishes, mix the mustard into the cheese sauce and spoon over the top of the fish. Place on a baking tray and cook for 15 mins - you can put the bread in the oven to warm through for the last few mins if it is a little stale. Remove the bread from the oven and turn the grill on to brown the tops of the gratin for 2 mins, then remove from the oven. Scatter the gratin with the remaining parsley and serve with chunks of bread to mop up.
Nutrition Facts : Calories 578 calories, Fat 37 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 41 grams protein, Sodium 3 milligram of sodium
FLUKE AU GRATIN
This is a very old recipe, taken from the kitchen of Henri's in Lynbrook, N.Y., opened by an extravagant French restaurateur named Henri Charpentier in 1910. It asks for flounder, known on Long Island as fluke, but you could make it with cod or haddock or halibut, with freshwater trout or catfish, with any mild-flavored fish. It's an elegant and really quite simple preparation, the fish fillets baked on top of and beneath a butter sauce cooked with chopped shallots, garlic, chives, parsley and minced mushrooms, brightened with lemon juice and white wine, and with bread crumbs, sliced mushrooms and dots of butter strewn across the top. You can make the sauce in the morning, if you like, and assemble the dish for the oven just before dinner, making it a breeze for weeknight entertaining. But it's no stretch to do it all, as Charpentier might have said, "à la minute."
Provided by Sam Sifton
Categories dinner, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 425 degrees. In a medium skillet, melt 2 tablespoons of the butter over medium-high heat. When it foams, add the shallot, garlic, minced mushrooms, chives and parsley; stir to combine. Sauté until the garlic starts to toast and turn golden, about 2 to 3 minutes.
- Stir in 1/4 cup of the wine, the vinegar and lemon juice. Let cook until the liquid is reduced by half, stirring frequently, about 2 to 3 minutes. Season to taste with salt and pepper.
- Butter a casserole or baking dish large enough to accommodate the fillets of fish in one even layer, and spoon half the sautéed mushroom mixture into it. Arrange the fillets on top, season them with salt and pepper, and cover with the sliced mushrooms.
- Stir the remaining 2 tablespoons of wine into the sautéed mushroom mixture, and drizzle it evenly over the sliced mushrooms. Sprinkle the bread crumbs over the top of the dish. Cut the remaining 2 tablespoons butter into small pieces, and dot over the top.
- Roast until the top is golden and the fish is opaque and flaky, about 10 to 12 minutes. Garnish with remaining parsley.
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