Cheesy seafood gratin

Cheesy seafood gratin takes around 40 minutes from beginning to end. One serving contains 673 calories, 13g of protein, and 38g of fat. For $2.1 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 2. If you have bread, wholegrain mustard, nacho cheese sauce, and a few other ingredients on hand, you can make it. 221 person have made this recipe and would make it again. It is brought to you by BBC Good Food. Plenty of people really liked this side dish. Overall, this recipe earns a tremendous spoonacular score of 84%. If you like this recipe, you might also like recipes such as Seafood Au Gratin, Cheesy Asparagus Gratin, and Cheesy Au Gratin Potatoes.

Servings: 2

Preparation duration: 10 minutes

Cooking duration: 30 minutes

 

Ingredients:

wholemeal bread to serve

3 leeks, halved and thinly sliced

350ml pot cheese sauce

2 tsp olive oil

½ small pack parsley, finely chopped

250g fish pie mix (ours contained haddock and salmon)

2 tsp wholegrain mustard

Equipment:

frying pan

oven

baking pan

grill

Cooking instruction summary:

Heat oven to 200C/180C fan/gas 6 andheat the oil in a large frying pan. Add theleeks and some seasoning, and cook for10 mins until really soft. Stir in half theparsley and spoon into 2 gratin dishes.Divide the fish between the 2 dishes,mix the mustard into the cheese sauceand spoon over the top of the fish. Placeon a baking tray and cook for 15 mins –you can put the bread in the oven towarm through for the last few mins if it isa little stale. Remove the bread from theoven and turn the grill on to brown thetops of the gratin for 2 mins, then removefrom the oven. Scatter the gratin with theremaining parsley and serve with chunksof bread to mop up.

 

Step by step:


1. Heat oven to 200C/180C fan/gas 6 andheat the oil in a large frying pan.

2. Add theleeks and some seasoning, and cook for10 mins until really soft. Stir in half theparsley and spoon into 2 gratin dishes.Divide the fish between the 2 dishes,mix the mustard into the cheese sauceand spoon over the top of the fish.

3. Placeon a baking tray and cook for 15 mins –you can put the bread in the oven towarm through for the last few mins if it isa little stale.

4. Remove the bread from theoven and turn the grill on to brown thetops of the gratin for 2 mins, then removefrom the oven. Scatter the gratin with theremaining parsley and serve with chunksof bread to mop up.


Nutrition Information:

Quickview
632k Calories
11g Protein
37g Total Fat
70g Carbs
26% Health Score
Limit These
Calories
632k
32%

Fat
37g
57%

  Saturated Fat
7g
49%

Carbohydrates
70g
23%

  Sugar
13g
14%

Cholesterol
15mg
5%

Sodium
1836mg
80%

Get Enough Of These
Protein
11g
23%

Vitamin A
13560IU
271%

Manganese
1mg
73%

Vitamin K
70µg
67%

Fiber
13g
56%

Folate
136µg
34%

Vitamin B6
0.54mg
27%

Calcium
268mg
27%

Iron
4mg
25%

Vitamin C
20mg
25%

Magnesium
71mg
18%

Vitamin B5
1mg
17%

Copper
0.3mg
15%

Selenium
10µg
14%

Phosphorus
136mg
14%

Vitamin E
1mg
13%

Potassium
455mg
13%

Vitamin B2
0.22mg
13%

Vitamin B1
0.17mg
11%

Vitamin B3
1mg
8%

Zinc
0.78mg
5%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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