JARLSBERG® SEAFOOD GRATIN
With its mild but distinctive flavour, Jarlsberg is a wonderful flavour partner for all kinds of fish and seafood. In this variation on the classic coquilles St-Jacques, it adds body, depth and heavenly aroma.
- 5 tbsp butter, divided
- 1 tbsp olive oil
- 2 shallots, finely minced
- 2 celery stalks, thinly sliced
- 110 g mushrooms, thinly sliced
- ¼ cup white wine
- ¼ cup flour
- 1 cup clam juice
- ½ cup milk
- 1 cup cream
- 1 tsp curry powder
- ¼ tsp salt
- ¼ tsp freshly ground pepper
- 150 g Jarlsberg®, grated (about 1½ cups)
- 2 kg mixed seafood
- 200 g white fish, cut into 1-inch cubes
- 1 small potato, cooked and cubed
- ½ cup bread crumbs
- ½ cup parsley, finely chopped
- 1 tbsp butter, melted
Over medium-low heat, warm 1 tbsp of butter with the oil in a medium frying pan. Add the shallots and let them sweat for 2-3 minutes. Add the celery and mushrooms, cook for another 4 minutes, then add the wine. Let the wine reduce by 2/3 and then transfer to a bowl.
In the same pan add the remaining 4 tbsp of butter until it foams. Add the flour and whisk constantly for about 4 minutes. Add the clam juice and whisk until smooth. Add the milk, cream, curry powder, salt and pepper. Bring to a boil, then reduce the heat and simmer for 5-7 minutes. In 2-3 batches, add 1 cup of Jarlsberg, stirring constantly. Remove from heat and let cool slightly.
Preheat oven to 400°F. Butter six, 1½- 2 cup gratin dishes.
Add the seafood, fish, potatoes and reserved vegetables to the sauce.
In a bowl, blend the bread crumbs and parsley with the remaining ½ cup of Jarlsberg. Add the butter and mix well.
Divide the seafood mixture evenly into your prepared dishes and top with the bread crumb mixture.
Bake in the oven for 20-25 minutes, or until the top is golden and the filling is bubbling. Allow to cool for a few minutes before serving.