Seafood Au Gratin

Seafood Au Gratin


  • 1 ½ Pounds White Fish (Any type)
  • 1 cup Shrimp or Crab
  • ¼ cup White Wine
  • 1 tablespoon Lemon Juice
  • 4 Tablespoons Butter (Divided)
  • 2 Egg Yolks (Beaten)
  • 2 Tablespoons ½ & ½
  • 2 Tablespoons Parmesan Cheese
  • 1 teaspoon Salt & White Pepper
  • 3 Tablespoons Flour
  • ¼ teaspoon Hot Suace


Preheat oven 400 degrees
Spray glass baking dish with spray or butter dish. Place fish fillets in bottom of dish.
Take ½ the butter (2 Tablespoons) and put a small piece on each filet.
Mix white wine, lemon juice, salt, pepper and hot pepper sauce in small mixing bowl. Pour over fish filets and wrap with aluminum foil and bake for 25 minutes or until fish starts to flake.
Remove fish filets and let cool. Pour off liquid and set aside 1 cup of the broth. Top fish with either crab meat or shrimp. (Splurge and use both.) Set aside.
Melt remaining butter (2 tablespoons) in sauce pan. Add flour and stir. It’s another light rue. Add the 1 cup of broth and stir until smooth and remove from heat.
Beat eggs and then add ½ & ½. And continuing beating for 1 minute. Add some of the sauce removed from the heat to temper the egg mixture. Add the remaining eggs and ½ & ½ mixture to the rest of the hot sauce. Stir briskly.
Return sauce to heat and whisk till sauce thickens.
Pour sauce over fish and shrimp. Sprinkle with parmesan cheese.
Broil Au Gratin about 5” way from heat until bubbly and lightly brown. This should take no longer than 8 minutes at most.
Serve with toasted Garlic bread and salad.

January 20th, 2012 Posted by | Main Dishes, Recipes, Seafood | no comments

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