Gratin aux Fruits de Mer

Fish

(Gratin of Creamed Salmon)

Gratin aux Fruits de Mer

Adapted from Mastering the Art of French Cooking by Julia Child

This dish is really quite simple and quick to make. It can be prepared ahead and set in the oven right before serving. It has a light and creamy texture and is quite a versatile dish.

Serves 4 to 6 people

Ingredients:

  • ¼ cup finely minced onions
  • 3 tbsp butter
  • 3 tbsp flour
  • 1 cup boiling milk
  • ¼ cup White wine
  • ¼ tsp salt
  • Pepper, to taste
  • ¼ tsp oregano
  • 4 tbsp whipping cream
  • 1½ cups canned salmon
  • ¼ cup grated Gruyère cheese

Directions:

  1. Preheat the oven to 425F (218C).
  2. Cook the onions in the butter in a 2-quart saucepan over low heat for 5 minutes until the onions are tender but not browned.
  3. Stir in the flour and cook slowly for 2 minutes without coloring.
  4. Off heat, beat in the boiling milk, then the wine and seasonings. Bring the sauce to a boil over medium high heat, stirring. Boil for several minutes to evaporate the alcohol in the wine, and allow the sauce to thicken considerably.
  5. Remove the sauce from the heat and thin it with the cream.
  6. Fold the salmon into the sauce.
  7. Spread the mixture in an 8-inch shallow baking dish. Sprinkle on the cheese.
  8. Bake in the upper third of the preheated oven for about 15 minutes until the top is nicely browned.

 

Comments:

Like I said earlier, this is a very versatile dish. It would go great in a pastry shell, for example; instead of spreading the mixture into a baking dish, spread it in the cooked pastry shell. You may also want to add sautéed mushrooms or sliced hard boiled eggs when folding in the salmon. Other fish, such as tuna, can replace the salmon or you may even use calms or other shellfish. I used canned salmon but leftover cooked fish works fine too.

I decided to serve the Gratin with Spicy Sweet Potato Wedges.

I decided to serve the Gratin with spicy sweet potato wedges.

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