Seafood Au Gratin

Fish pie
Philippe Desnerck / Getty Images
  • 40 mins
  • Prep: 10 mins,
  • Cook: 30 mins
  • Yield: 6 servings

Seafood au gratin with fish and crab or shrimp. This is a delicious seafood twist on a traditional comfort food recipe. It gets a slight kick from Tabasco sauce, matching savory with spicy. This recipe serves 6 but can be easily scaled up for larger parties. 

See Also
Fish Newburg Recipe With Haddock
Haddock Gratin with Mushroom Cream Sauce​​

What You'll Need

  • 1 1/2 pounds white fish fillets - cod, orange roughy, flounder, etc.
  • 1/4 cup dry white wine
  • 1 tablespoon lemon juice
  • 3/4 teaspoon salt
  • 1/4 teaspoon Tabasco or hot pepper sauce
  • 3 tablespoons butter or margarine, divided
  • 1 cup crabmeat or 6 to 8 ounces cooked shrimp, halved lengthwise
  • 3 tablespoons flour
  • 2 egg yolks
  • 2 tablespoons half-and-half
  • 2 tablespoons grated Parmesan cheese

How to Make It

  1. Arrange fish fillets in single layer in greased shallow baking dish.
  2. Sprinkle with wine, lemon juice, salt, and hot pepper sauce. Dot with 1 tablespoon of the butter and cover dish tightly with foil.
  3. Bake in preheated 400 F oven until fish flakes easily with a fork, about 25 minutes.
  4. Cool, then carefully drain off broth into a cup or bowl; measure 1 cup of fish broth and set aside.
  5. Top fish with crabmeat or halved shrimp.
  1. In a saucepan, melt remaining 2 tablespoons butter over medium-low heat.
  2. Stir in flour until smooth and bubbly. Stir in fish broth until thickened and smooth; remove from heat.
  3. Beat together egg yolks and half-and-half, then beat in a few tablespoons of the hot sauce fro the saucepan; return egg mixture to saucepan, whisking briskly.
  4. Return to heat and cook, stirring, until slightly thickened, about 1 minute.
  5. Pour sauce over fish and shrimps; sprinkle with Parmesan.
  6. Broil about 5 inches from heat until fish is hot and the top is lightly browned, about 10 minutes. Serve with hot cooked rice or pastry shells.

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