40 minutes
A rich and creamy Catalan-style seafood gratin with a saffron and lemon-infused béchamel sauce, topped with crunchy breadcrumbs.
Onion, chopped
each
Unsalted Butter, unsalted
tablespoons
cups
Whole Milk, heated
cups
Lemon, grated zest
each
Saffron Threads
pinches
to taste
to taste
Egg Yolks, lightly beaten
each
Scallops, preferably with orange roe
0 lb
Shrimp, peeled
0 lb
tablespoons
Firm White Fish Fillets, skinless
0 lb
White Bread, crusts removed
slices
Unsalted Butter, melted
tablespoons
1. Preheat Oven
Preheat your oven to 400°F.
2. Prepare Béchamel
In a medium saucepan, melt the 5⅓ tablespoons of butter over medium heat and add the chopped onion. Sauté the onion until it becomes soft but not colored, which usually takes a few minutes. Once the onion is ready, stir in the ¼ cup of all-purpose flour. Cook this mixture for about a minute to form a roux.
3. Add Milk to Roux
Gradually add the 2½ cups of heated whole milk to the roux, stirring constantly to prevent lumps. Keep stirring until the sauce becomes thick and creamy.
4. Flavor Béchamel
To flavor the sauce, stir in the grated zest of one lemon and a generous pinch of saffron threads, then season with salt and pepper. Let the béchamel simmer for about 10 minutes, allowing the saffron to infuse the sauce with its distinctive flavor and golden color.
5. Enrich Béchamel
After the béchamel has simmered, remove the saucepan from the heat and beat in the two lightly beaten egg yolks. This will enrich the sauce further, making it silky and smooth.
6. Cook Seafood
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the ½ pound of scallops and ½ pound of shrimp, cooking them for about 2 minutes until they are just opaque. Transfer the cooked seafood to a baking dish.
7. Cook Fish
In the same skillet, briefly cook the ½ pound of fish fillets until they are slightly undercooked, then season them with a bit of salt and transfer them to the baking dish as well.
8. Combine Ingredients
Pour the béchamel sauce over the seafood in the baking dish and mix gently to combine everything evenly.
9. Prepare Topping
Broil the slice of white bread until it is golden brown, then grind it into fine crumbs using a blender. Sprinkle these bread crumbs evenly over the seafood mixture in the baking dish, and drizzle with the 2 tablespoons of melted butter.
10. Bake Dish
Bake the dish in your preheated oven for about 15 minutes. If you want a beautifully browned top, switch to the broiler for the last couple of minutes. Serve the gratin hot, straight from the oven.
A mixture of chopped nuts (like almonds or hazelnuts) with breadcrumbs for added texture and flavor.
Use a combination of shrimp, scallops, and firm white fish such as cod or halibut.
Thinly sliced potatoes layered on top can create a gratin dauphinois effect.
Mix flaked cooked salmon with wilted spinach.
Use panko breadcrumbs mixed with herbs and Parmesan for a crunchier topping.
Ensure the freshness and quality of the seafood by visiting a reputable fishmonger and choosing the freshest options available. For shellfish, buy them alive if possible and keep all seafood on ice until ready to use.
Whisk continuously while adding milk to the roux for a smooth sauce. Infuse milk with aromatics like bay leaf, onion, and clove for extra flavor, and add lemon zest at the end to keep flavors bright.
Clean shellfish thoroughly and cook just until they open. Devein shrimp for a cleaner taste, and cut fish fillets into even pieces for uniform cooking.
Adjust seasoning with salt, pepper, and lemon juice as you go, ensuring the lemon and saffron complement the delicate seafood without overpowering it.
Use high-quality saffron threads and toast them lightly before adding to the béchamel to release aroma and essence.
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