Gratin Aux Fruits De Mer Julia Child
Elevate dinnertime with Julia Child’s classic Gratin aux Fruits de Mer—a luxurious seafood gratin brimming with tender scallops, shrimp, and mussels, all nestled beneath a silky béchamel sauce enhanced with dry white wine, a touch of nutmeg, and heavy cream. This French-inspired casserole is crowned with a golden crust of Parmesan cheese and breadcrumbs, resulting in a dish that’s as visually stunning as it is mouthwatering. Perfect for impressing dinner guests or indulging in an elegant weeknight treat, this gratin pairs beautifully with a crisp green salad or crusty French bread. Whether you’re a seafood lover or a fan of French cuisine, this recipe brings sophistication and comfort to your table.
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Recipe Information
Ingredients
- 6 tablespoons Butter (unsalted)
- 4 tablespoons All-purpose flour
- 2 cups Milk
- 1 cup Dry white wine
- 0.5 cup Heavy cream
- 0.25 teaspoons Nutmeg (freshly grated)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 1 pound Scallops (large, cleaned)
- 1 pound Shrimp (peeled and deveined)
- 1 pound Mussels (cleaned and debearded)
- 2 Shallots (finely minced)
- 2 tablespoons Parsley (fresh, chopped)
- 0.5 cup Parmesan cheese (grated)
- 1 cup Fresh breadcrumbs
- 2 tablespoons Olive oil
- 4 slices Lemon wedges
Instructions
Preheat your oven to 375°F (190°C). Grease a shallow, ovenproof baking dish and set aside.
In a medium saucepan, melt 4 tablespoons of butter over medium heat. Stir in the flour and cook for 2 minutes, stirring constantly, to form a roux.
Gradually whisk in the milk, white wine, and heavy cream, allowing the mixture to thicken into a smooth sauce. Stir in the nutmeg, salt, and pepper. Remove the sauce from heat and set aside.
In a large skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the shallots and sauté until softened, about 2 minutes.
Add the scallops, shrimp, and mussels to the skillet. Cook for 3-4 minutes, or until the seafood just begins to turn opaque. Remove from heat and stir in the chopped parsley.
Transfer the cooked seafood and shallot mixture to the prepared baking dish. Pour the béchamel sauce evenly over the top.
In a small bowl, combine the breadcrumbs, Parmesan cheese, and olive oil. Sprinkle this mixture evenly over the gratin.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the sauce is bubbly.
Remove from the oven and let rest for 5 minutes before serving. Serve with lemon wedges on the side for a fresh citrus twist.
Nutrition Facts
Calories |
4541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.5 g | 272% | |
| Saturated Fat | 105.7 g | 528% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1773 mg | 591% | |
| Sodium | 11571 mg | 503% | |
| Total Carbohydrate | 282.3 g | 103% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 40.7 g | ||
| Protein | 352.0 g | 704% | |
| Vitamin D | 36.8 mcg | 184% | |
| Calcium | 2640 mg | 203% | |
| Iron | 35.4 mg | 197% | |
| Potassium | 5683 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
