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Crayfish and West Bothnia cheese Gratin

Crayfish and West Bothnia cheese Gratin
This gratin is a real comfort dish. It's all about the creamy texture and the bold flavor of West Bothnia cheese. Crayfish adds a nice touch of sweetness while the dill keeps things fresh. Great for when you want something warm and satisfying on the table.
Ingredients
  • 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
Instructions

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.

Tools
  • Baking dish
  • Whisk
  • Measuring cups
  • Measuring spoons
  • Oven
  • Cutting board
  • Knife
  • Cheese grater

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