How To make Gratin Of Walleye
2 lb Walleye fillets 5 tb Cooking oil
2 tb Parsley, minced 1/2 c Bread crumbs
Salt and pepper 2 Cloves garlic, chopped fine 2 tb Capers (W/juice) 1/2 ts Powdered thyme
2 Green peppers
Roasted peppers lend a wonderful flavor to fish dishes. Prepare this dish in a shallow baking dish or baked in individual gratin dishes if available. Wash and pat the fillets dry, then dice into 1-inch squares. Season with salt and pepper. Wash, then dry the green peppers and roast them under the broiler, turning them as the skin blackens. Place the peppers in a paper bag, seal by twisting the top, and set aside for 5 minutes or so. Then remove and, with finger, push and pinch off most of the blackened skin. Cut in half, remove the seeds and stems and slice into thin strips. Put the oil in a big skillet and saute the garlic until it is translucent. Then scrape in the fillet squares from your cutting board, turn up the heat, and cook, stirring constantly for about 5 minutes. Off heat, add and mix thoroughly the peppers, parsley, capers, and half the bread crumbs into which you have mixed the thyme. Spoon into baking dish and sprinkle the rest of the crumb-thyme mixture over all, and place under the broiler for a minute or two to brown. Serve with tossed salad and baked potatoes. -----
How To make Gratin Of Walleye's Videos
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Seafood Gratin (Gratin de Fruits de Mer) Recipe - CookingWithAlia - Episode 200
To get the written recipe, click this link:
Bechamel: 5 tablespoons (70 grams) butter, 2/3 cup (80 grams) all-purpose flour, 4 1/4 cups (1 liter) cold milk, 1/4 teaspoon ground nutmeg, 2 bay leaves, salt (to taste)
Fish: 1 pound shrimp, 1 pound tilapia filet (you can use the fish / seafood of your choice), 2 tablespoons butter and 5 green onions
Rice: 2 cups of cooked rice (basmati, white rice, brown rice, or any rice of your choice)
Grated cheese (parmesan, mozarella, or any cheese of your choice)
FISH AU GRATIN RECIPE or FISH PIE/ le GRATIN DE POISSON/ with real fillets of Flathead
FISH AU GRATIN RECIPY OR FISH PIE.
Try this delicious and tasty fish au Gratin easy to do at home.
Ingredients for the fish gratin or fish pie
300 g of flat head fillet (or white flesh fish fillet)
Fish stock: (fumet de poisson)
500 mls of water
40 g of carrots
40 g of celery
80g of onions
30 g garlic
1 bouquet garni (or herb oregano, sage )
Cook 30 minutes
100 mls white wine
Garnishing
50 g of Onions
40 g of Mushroom
1 bunch of Parsley a bunch
Salt
White pepper
10 g of Parmesan
50 g of grated cheese
Cook in the 0ven 20-30 minutes
Temperature 180 degrees
Bon appétit
Shrimp, Scallop and Fish Gratin with Leek Confit
If you’re a seafood lover, you can’t pass on this recipe. This seafood gratin made with shrimp, scallops and fish is on another level and perfect for festive occasions to impress your guests. Gratin is a French culinary term referring to a dish that’s been topped with ingredients to create a brown crust. This recipe uses Panko crumbs and Emmental cheese for a beautiful crispy top. You could also use standard breadcrumbs and Swiss cheese as a replacement.
You will need fresh shrimp or prawns, so you can use the heads and shell for a beautiful stock. If you can’t find fresh, try whole frozen, but you will need those heads.
The dish is lined with a confit of leek which marries so well with seafood.
If you wish to make it in advance, simply leave out to cool down before baking, cover and refrigerate. Bake the following day. Either way, enjoy my next level seafood gratin.
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Shrimp and Crab Au Gratin - Blast From the Past
Paula's making meals to warm you right up when the weather gets chilly and today's meal is Shrimp and Crab Au Gratin. Enjoy Y'all!
Ingredients:
1/2 cup butter
1/2 cup all purpose flour
1/2 cup whole milk
1/2 cup dry white wine
1 juiced lemon
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 lb small or medium peeled and deveined shrimp
1 lb picked through for shell claw crabmeat
1 1/2 cup grated sharp cheddar cheese
Preparation:
1.) Melt the butter in a heavy-bottomed saucepan over very low heat.
2.) When the butter is completely melted, stir in the flour with a wooden spoon.
3.) Cook for about 1 minute over low heat, stirring constantly.
4.) Slowly add the milk.
5.) Using a whisk, stir briskly until you have a smooth sauce, about 2 minutes.
6.) Add the wine, lemon juice, salt, black pepper, and cayenne and whisk again.
7.) Switch to the wooden spoon and keep stirring the white sauce until it is completely smooth and thickened, about the consistency of mayonnaise. Remove from the heat.
8.) Bring 2 cups water and 1/2 teaspoon salt to a boil in a medium saucepan and add the shrimp.
9.) When the water returns to a boil, cook the shrimp for 1 minute.
10.) Drain immediately. Roughly chop the shrimp and put in a large mixing bowl.
11.) Add the crabmeat and, with your hands, toss gently to mix.
12.) Pour the sauce over the seafood. With a large spoon, gently combine, taking care not to break apart the crabmeat.
13.) Spray an 8-inch square disposable aluminum foil pan with vegetable oil cooking spray (there will be a little left over for a tasty lunch for the cook) or use an 11-by-7-inch casserole dish.
14.) Pour the mixture into the pan. Place the grated cheese on top, completely covering the seafood mixture.
15.) If freezing: Wrap the uncooked casserole securely with plastic wrap, the with aluminum foil. Place the pan into a plastic freezer bag and seal. Freeze.
16.) When ready to bake: Completely thaw in refrigerator. When ready to bake, remove the foil and plastic wrap. Bake at 350 °F for about 25 to 30 minutes, until bubbly.
Recipe courtesy of pauladeen.com