Gourmet Seafood Cassolette Recipe

If you’re looking to impress your guests with a luxurious yet approachable seafood dish, this Gourmet Seafood Cassolette is perfect. Combining a medley of fresh seafood, creamy sauce, and aromatic herbs, this recipe delivers a rich and flavorful experience that’s perfect for dinner parties, holiday celebrations, or a special family meal.

A cassolette, traditionally a French-style individual casserole, allows you to serve seafood in elegant ramekins or small baking dishes, making it visually stunning and easy to portion. With tender fish, shrimp, scallops, and a creamy, buttery sauce, this dish is the epitome of fine dining at home.

Why You’ll Love This Recipe

This Gourmet Seafood Cassolette is loved for several reasons:

• Elegant presentation — perfect for entertaining or special occasions.

• Rich, creamy flavors that complement the delicate taste of seafood.

  • Versatile seafood options — customize with your favorite shellfish or fish.

  • Comfort food with a gourmet twist — indulgent yet not overly complicated.

 

• Easy to prepare ahead of time, allowing you to focus on your guests.

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Gourmet Seafood Cassolette Recipe

Ingredients

• 1 tbsp butter

• 1 tbsp olive oil

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 1 cup mushrooms, sliced

• 1 cup heavy cream

• ½ cup dry white wine

• ½ tsp nutmeg

• Salt and black pepper, to taste

• 200g shrimp, peeled and deveined

• 200g scallops

• 200g white fish fillets (like cod or halibut), cut into chunks

• 2 tbsp fresh parsley, chopped

• ½ cup grated Gruyère or Parmesan cheese

• 4–6 small ramekins or cassolette dishes

Instructions

1. Preheat the Oven:
   Preheat your oven to 375°F (190°C).

2. 1. Cook Aromatics:

      • In a skillet, heat butter and olive oil over medium heat.

      • Sauté onions and garlic until softened and fragrant.

      • Add mushrooms and cook until tender.

   2. Prepare the Sauce:

      • Deglaze the pan with white wine, letting it reduce slightly.

      • Stir in heavy cream, nutmeg, salt, and black pepper. Simmer for 3–4 minutes until slightly thickened.

   3. Add the Seafood:

      • Gently fold in shrimp, scallops, and fish chunks. Cook for 2–3 minutes until seafood begins to turn opaque (it will finish cooking in the oven).

   4. Assemble the Cassolette:

      • Divide the seafood and creamy sauce mixture evenly among the ramekins.

      • Sprinkle grated Gruyère or Parmesan cheese on top.

   5. Bake:

      • Place ramekins on a baking sheet and bake for 10–12 minutes, or until the cheese is golden and bubbly.

   6. Serve:

      • Garnish with fresh parsley and serve hot with crusty bread or a light salad.

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   Tips and Variations

   • Vegetable Add-Ins: Add diced bell peppers, peas, or spinach for extra color and nutrition.

   • Seafood Alternatives:Substitute lobster, crab meat, or mussels for a luxurious twist.

   • Make Ahead: Prepare the cassolette up to the assembly stage and refrigerate for a few hours before baking.

   • Wine Pairing: Serve with a crisp white wine like Sauvignon Blanc or Chardonnay.