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Seafood Gratin Recipe Video
|Rice||2 Cup (32 tbs), cooked (any kind)|
|Cheese||1⁄2 Cup (8 tbs), shredded (any kind)|
|For bechamel sauce|
|All purpose flour||2⁄3 Cup (10.67 tbs)|
|Milk||4 1⁄4 Cup (68 tbs), chilled|
|Nutmeg powder||1⁄4 Teaspoon|
|Shrimp||1 Pound, cleaned, deveined|
|Tilapia||1 Pound (any fish of choice)|
|Green onion bulbs||5 Medium, chopped finely|
Calories 1057 Calories from Fat 354
% Daily Value*
Total Fat 40 g61.5%
Saturated Fat 23.3 g116.6%
Trans Fat 0 g
Cholesterol 328.5 mg
Sodium 543.4 mg22.6%
Total Carbohydrates 106 g35.2%
Dietary Fiber 2.4 g9.8%
Sugars 13.4 g
Protein 67 g134.8%
Vitamin A 30.1% Vitamin C 10.1%
Calcium 52.6% Iron 32.1%
*Based on a 2000 Calorie diet
1. BECHAMEL SAUCE (ROUX): In a saucepan, melt the butter on medium heat.
2. Once the butter has melted, add the flour, and reduce the heat to medium-low, and cook the flour and butter for around 5 minutes until the flour loses its ""raw"" taste.
3. Once the surface of the ""Roux"" become bubbly, add the cold milk (It's important that the milk is cold because the switch of temperature stops the flour from cooking further and get a smoother taste to the béchamel).
4. Use a whisk to stir all the ingredients. Make sure that you stir constantly while cooking the bechamel to break all the lumps and get a smooth texture.
5. Add the salt, nutmeg, and bay leaves.Cook the bechamel sauce on medium-low heat for 5 minutes (when milk is added) then increase the heat to medium and cook the bechamel until it becomes thick. Stir constantly.
(Watch the bechamel very closely when cooking it. Avoid over cooking the sauce as it will turn too thick.)
6. If you want to keep the bechamel, place it in a bowl, and cover the surface with a plastic wrap (the plastic directly touching the bechamel surface) so it does not create a skin.
7. Preheat your oven to 400 F (200 C).
8. FISH: In a flat pan, melt 1 tablespoon of butter and add chopped green onions.
9. Cook the green onions for 2-3 minutes on medium heat.
10. Add the fish and shrimp to the pan, season with salt and pepper. Add salt based on saltiness of the béchamel sauce.
11. Cook the fish on medium heat until the shrimp becomes slightly pink and the fish is half cooked. Do not overcook the fish, some pieces of the fish may be undercooked and that's what we want.
12. GRATIN: Use a medium sized baking pan, preferably made of clay.
13. First, layer the cooked rice in the bottom of the baking pan.
14. Put the fish over the cooked rice. Do not add the 'juices' of the fish - make sure to separate the fish pieces from the juices where they cooked.
15. Add the bechamel sauce all over the fish. Finally cover the top with grated cheese.
16. Place the gratin in the middle-rack of the oven. Bake for around 20 minutes then broil the top until it creates a crust of cheese with a golden brown color.
17. In a serving plate, serve hot (immediately) with crusty bread.