Gourmet Cassolette Recipe

Here’s a rich, elegant, and indulgent recipe for a Seafood Lovers’ Dream: Gourmet Cassolette — a warm, creamy seafood casserole perfect for special occasions or when you want to treat yourself.

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🦐🦑 Seafood Lovers’ Dream: Gourmet Cassolette

Prep Time: 20 minutes
Cook Time: 30 minutes
Serves: 4

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📝 Ingredients:

Seafood:

• 8 oz shrimp, peeled and deveined
• 8 oz scallops
• 8 oz crab meat (fresh or canned, lump)
• 8 oz firm white fish (cod, halibut, or sea bass), cut into bite-sized pieces

For the Sauce:

• 3 tbsp unsalted butter
• 1 small shallot, finely chopped
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 ½ cups half-and-half or heavy cream
• ½ cup dry white wine (optional but recommended)
• 1 tsp Dijon mustard
• 1 tsp Old Bay seasoning (or seafood seasoning)
• Salt and freshly ground black pepper, to taste
• 1 tbsp lemon juice
• 2 tbsp fresh parsley, chopped
• 1 tsp fresh tarragon or dill (optional)

To Assemble:

• 1 cup grated Gruyère or sharp white cheddar
• 4 small ramekins or oven-safe cassolette dishes
• Butter or oil, for greasing

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👩‍🍳 Instructions:

🔸 Step 1: Prepare the Seafood

1. Pat all seafood dry and season lightly with salt and pepper.

🔸 Step 2: Make the Sauce

1. In a medium saucepan, melt butter over medium heat.
2. Add shallots and garlic; sauté until fragrant and translucent (about 2 minutes).
3. Whisk in the flour to make a roux and cook for 1–2 minutes without browning.
4. Slowly whisk in the half-and-half (or cream) and wine, stirring constantly to avoid lumps.
5. Cook, stirring often, until the sauce thickens (about 5 minutes).
6. Stir in Dijon mustard, Old Bay seasoning, lemon juice, and fresh herbs. Adjust salt and pepper to taste.

🔸 Step 3: Combine and Assemble

1. Gently fold in the seafood and crab meat into the sauce.
2. Divide the mixture evenly among the greased ramekins.
3. Sprinkle grated Gruyère or cheddar cheese over the top.

🔸 Step 4: Bake

1. Preheat the oven to 375°F (190°C).
2. Place ramekins on a baking sheet and bake for 15–20 minutes, until bubbly and golden on top.

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🍽 Serving Suggestions:

• Serve hot with crusty French bread or garlic toast.
• Pair with a crisp white wine like Sauvignon Blanc or Chardonnay.
• Accompany with a light mixed green salad with lemon vinaigrette.

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✅ Tips:

• Substitute or add other seafood like lobster, mussels, or clams based on your preference.
• For a lighter version, use half-and-half instead of heavy cream.
• To make ahead, assemble casseroles and refrigerate; bake just before serving.

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