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Fine Fish Gratin with Salmon and Shrimp

Fine Fish Gratin with Salmon and Shrimp
This elegant fish gratin delivers rich flavor without the effort. Tender salmon and shrimp bake in a silky dill-infused cream sauce, finished under the broiler for a crisp, golden top. Fragrant with fresh dill and onion, and layered with asparagus, it’s impressive enough for guests but simple enough for a weeknight. Serve straight from the dish and watch it disappear.
Ingredients
  • 600 g / 1.3 lb salmon fillet, skin removed, cut into large chunks
  • 480 g / 1 lb shrimp, peeled and deveined (shells reserved for stock)
  • 500 g / 1.1 lb green asparagus, trimmed, cut into 4 cm / 1.5 inch pieces
  • 300 g / 10.5 oz yellow onion, finely chopped (about 2 medium)
  • 30 g / 1 oz fresh dill, finely chopped (about 1 packed cup)
  • 240 ml / 1 cup dry white wine
  • 240 ml / 1 cup heavy cream (EU: 35% whipping cream, US: heavy whipping cream)
  • 480 ml / 2 cups fish stock (use shell-infused for best flavor)
  • 60 g / 1/2 cup grated aged cheddar cheese (or Gruyère for depth)
  • 30 g / 1/4 cup fresh breadcrumbs (optional, for crunch)
  • 2 tbsp / 30 g unsalted butter
  • Salt and freshly ground black pepper to taste
Instructions

1. Preheat oven to 200°C / 400°F.

2. Melt butter in a skillet over medium heat. Add chopped onion and sauté until soft and translucent, about 8 minutes. Set aside to cool slightly.

3. Bring a pot of salted water to a boil. Add asparagus and cook for 3 to 4 minutes until tender-crisp. Drain and plunge into ice water to stop cooking, then drain again.

4. In a large mixing bowl, combine the sautéed onions, asparagus, and two-thirds of the chopped dill.

5. Gently fold in the salmon chunks to avoid breaking them.

6. In a separate bowl, whisk together white wine, heavy cream, and fish stock. Season lightly with salt and pepper. Pour over the salmon mixture and stir gently to coat.

7. Transfer the mixture to a greased 2.5-quart / 2.4-liter baking dish. Arrange shrimp on top in a single layer.

8. Sprinkle grated cheese evenly over the surface. For extra texture, scatter breadcrumbs on top.

9. Bake for 20 to 25 minutes, until the top is golden, the sauce is bubbling, and the salmon flakes easily with a fork.

10. Switch to broil for 2 to 3 minutes to deepen the crust, watching closely to avoid burning.

11. Remove from oven and let rest 5 minutes. Garnish with remaining dill. Serve warm.

Tools
  • baking dish
  • mixing bowl
  • whisk
  • cutting board
  • knife
  • saucepan
  • oven

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