Crayfish and West Bothnia cheese Gratin

- 1 3/4 cups (4.25 dl) water
- 1 3/4 cups (4.25 dl) grated West Bothnia cheese
- 12 ounces (340g) crayfish fillets, frozen and thawed
- 1 cup (240ml) heavy cream
- 3 tablespoons (45g) all-purpose flour
- 2 fish stock cubes
- 4 teaspoons salt
- 2 teaspoons black pepper
- 1 teaspoon sambal oelek (chili paste)
- 2 tablespoons (30g) chopped fresh dill
1. Preheat your oven to 180°C or 350°F.
2. In a large bowl, whisk together 250ml water, 2 fish stock cubes, and 120ml heavy cream until the cubes have dissolved. Add 2 tablespoons of flour and whisk until the mixture is smooth and free of lumps.
3. Add 250g crayfish fillets, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 2 tablespoons chopped fresh dill, and 1 teaspoon sambal oelek to the bowl. Mix everything together until the crayfish is evenly coated with the sauce.
4. Transfer the mixture to a baking dish and top it with 120g grated West Bothnia cheese (or a similar sweet and sharp cheese, such as Gruyère).
5. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the sauce is bubbly and slightly thickened.
6. Remove the dish from the oven and let it rest for a few minutes before serving.
- Baking dish
- Whisk
- Measuring cups
- Measuring spoons
- Oven
- Cutting board
- Knife
- Cheese grater
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