Here’s a gourmet seafood cassolette recipe—rich, elegant, and perfect for a special dinner or entertaining. A cassolette is essentially a small, individual seafood casserole, often baked in a creamy sauce. 🦐🦑🐟
🦞 Seafood Cassolette (Serves 4)
Ingredients
Seafood
- 200 g (7 oz) shrimp, peeled and deveined
- 200 g (7 oz) scallops
- 150 g (5 oz) white fish fillet (cod, haddock, or sole), cut into bite-size pieces
- Optional: 50 g (2 oz) crabmeat
Sauce
- 3 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp flour
- 1 cup (240 ml) heavy cream
- ½ cup (120 ml) white wine
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- Salt & pepper to taste
- Pinch of cayenne or paprika (optional)
Other
- 4–6 small ramekins or cassolette dishes
- ½ cup grated Gruyère or Parmesan cheese (optional, for topping)
- Fresh parsley, chopped (for garnish)
👩🍳 Instructions
1️⃣ Prepare the sauce
- In a saucepan, melt butter over medium heat.
- Add onions and sauté until soft.
- Add garlic and cook 30 seconds until fragrant.
- Sprinkle in flour, stir for 1 minute to make a roux.
- Slowly whisk in white wine and then cream.
- Add mustard, lemon juice, salt, pepper, and cayenne.
- Simmer gently 3–5 minutes until slightly thickened.
2️⃣ Prepare the seafood
- Lightly season shrimp, scallops, and fish with salt and pepper.
- You can briefly sauté seafood for 1–2 minutes per side, or leave it raw—it will cook in the oven.
3️⃣ Assemble the cassolette
- Divide seafood among the ramekins.
- Pour sauce over seafood until just covered.
- Optional: sprinkle cheese on top for a gratin-style finish.
4️⃣ Bake
- Preheat oven to 180°C / 350°F.
- Bake 15–20 minutes, until seafood is cooked through and cheese is golden (if using).
5️⃣ Serve
- Garnish with chopped parsley.
- Serve hot with:
- Crusty bread or garlic baguette
- A side salad or steamed vegetables
🍽️ Tips for a Perfect Cassolette
- Don’t overcook seafood: Shrimp and scallops turn rubbery fast.
- Customize: Add mushrooms, peas, or a splash of brandy for extra depth.
- Make ahead: Assemble dishes ahead, refrigerate, then bake when ready.
If you want, I can also give you a luxury “restaurant-style” version with lobster and saffron cream sauce—perfect for impressing guests.
Do you want me to do that?
