Gourmet Cassolette — love it! A cassolette is basically a small, elegant baked dish, often with rich ingredients like seafood, mushrooms, or cheese, served in individual ramekins or small pots. Here’s a classy yet approachable recipe for a Seafood Cassolette that’s creamy, cheesy, and perfect for impressing guests.
Gourmet Seafood Cassolette
Ingredients (for 4 servings):
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200 g shrimp, peeled and deveined
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200 g scallops or chunks of firm white fish (like cod)
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150 g mushrooms, sliced
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1 small shallot, finely chopped
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2 cloves garlic, minced
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2 tbsp butter
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2 tbsp all-purpose flour
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1 cup milk (warm)
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1/2 cup heavy cream
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1/2 cup dry white wine (optional)
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1/2 cup grated Gruyère or Parmesan cheese
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1 tbsp fresh parsley, chopped
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Salt and pepper to taste
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4 small ramekins or cassolette dishes
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Breadcrumbs (optional, for topping)
Instructions:
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Prepare the seafood and mushrooms:
In a skillet, melt 1 tbsp butter over medium heat. Add shallots and garlic; sauté until translucent. Add mushrooms and cook until soft. Add shrimp and scallops/fish, cook gently for 2-3 minutes until just opaque. Season with salt and pepper. Remove from heat. -
Make the sauce:
In a separate saucepan, melt remaining butter. Stir in flour to make a roux and cook 1-2 minutes without browning. Slowly whisk in warm milk and cream (and wine if using). Keep whisking until thickened into a creamy sauce. Season with salt and pepper. -
Combine:
Pour the creamy sauce over the seafood and mushroom mixture, stir gently to coat everything evenly. -
Assemble:
Divide the mixture into ramekins. Sprinkle the tops with grated cheese and a little breadcrumbs if you want a crunchy topping. -
Bake:
Place ramekins on a baking tray and bake at 375°F (190°C) for about 15-20 minutes, until bubbly and golden on top. -
Serve:
Garnish with chopped parsley and serve hot, maybe with crusty bread or a light salad.