Best 2 Gratin Aux Fruits De Mer Julia Child Recipes

Indulge in a culinary journey with Julia Child's exquisite Gratin aux Fruits de Mer, a classic French seafood casserole that tantalizes the taste buds with its aromatic flavors and elegant presentation. This iconic dish combines the freshest seafood, such as lobster, shrimp, and scallops, enveloped in a creamy, cheesy sauce and topped with a golden crust. As you delve into this article, you'll find not only the original Gratin aux Fruits de Mer recipe but also variations and alternatives that cater to diverse preferences and dietary needs. Whether you're a seafood enthusiast or seeking a special dish to impress your guests, this comprehensive guide has everything you need to recreate this culinary masterpiece in your own kitchen.

Let's cook with our recipes!

GRATIN AUX FRUITS DE MER (JULIA CHILD)

Gratin Aux Fruits De Mer (Julia Child) image

This is a quick and delicious main course dish that is made by combining a cream sauce with canned salmon or leftover cooked fish. You can use a baking dish or a pastry shell. The original recipe calls for cooked or canned salmon, but you can use any kind of fish or shellfish and it will taste great!

Provided by Jostlori

Categories Curries

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1/4 cup onion, finely minced
3 tablespoons butter
3 tablespoons flour
1 cup boiling milk
1/4 cup dry white wine or 1/4 cup dry white vermouth
juice, from salmon can if any
1/4 teaspoon salt
1 pinch pepper
1/4 teaspoon oregano
4 -6 tablespoons whipping cream
1 1/2 cups salmon, cooked or 1 1/2 cups salmon, canned
1/4 cup grated swiss cheese
1 tablespoon butter
sauteed mushroom, sliced hard-boiled eggs

Steps:

Preheat oven to 425 degrees.
In a heavy bottomed 2 quart saucepan, cook the onions in butter over low heat for 5 minutes, until onions are tender but not browned.
Stir in the flour, and cook slowly for 2 minutes without coloring.
Off heat, beat in the boiling milk, then the wine, salmon juice, and the seasonings.
Now bring this sauce to a boil over moderately high heat, stirring.
Boil several minutes to evaporate the alcohol in the wine, and allow the sauce to thicken considerably. Then, thin it out to a medium consistency with tablespoons of cream. Taste carefully for seasoning.
Fold the salmon and optional ingredients into the sauce, and check seasoning again. Spread in baking dish or pastry shell.
Sprinkle on the cheese and distribute the butter in pea-sized dots.
Bake in upper third of oven for about 15 minutes, or until top is nicely browned.

SALMON GRATIN (ADAPTED FROM JULIA CHILD)

Salmon Gratin (Adapted from Julia Child) image

This recipe can also be made with seafood. This is how I make it using canned salmon. The pastry crust is optional. Now that I am using almond milk (I like Almond Breeze), I will probably use that to replace the milk or cream. The cook time does not include baking time for the optional pastry shell.

Provided by coconutty

Categories Savory Pies

Time 50m

Yield 3 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup onion, finely chopped
1 tablespoon butter
1 1/2 tablespoons flour
1 cup boiling milk, cream or 1 cup half-and-half
1/4 cup dry white wine (optional) or 1/4 cup vermouth (optional)
juice, from salmon can (if any)
1/4 teaspoon salt
1 pinch pepper
1/4 teaspoon dried oregano
1 1/2 cups canned salmon, flaked (a few small chunks are OK)
1/4 cup grated swiss cheese or 1/4 cup gruyere cheese
mushrooms, sauteed in their own juice (optional) or lemon juice (optional)

Steps:

Cook onion in butter over low heat about 5 min or so - do not brown. Add flour, cook 2 minutes without coloring.
Off heat, beat in boiling milk, wine (if using), salmon juice (if using), and seasoning. Boil several minutes to thicken. Thin to medium consistency with 4-6 T. additional milk. Taste for seasoning. Fold salmon (and mushrooms, if using) into sauce, check seasoning.
Spread in 8" shallow baking dish or cooked pastry shell. Sprinkle on the cheese.
Bake at 425 degrees F for 15 minutes, or til top is nicely browned.
Note: You can also add extra ingredients such as peas, diced hard boiled eggs, etc. to the casserole.

Nutrition Facts : Calories 140.4, Fat 9.4, SaturatedFat 5.9, Cholesterol 29.8, Sodium 278.7, Carbohydrate 8.7, Fiber 0.3, Sugar 0.7, Protein 5.7

Tips:

Prep your seafood: Before you begin cooking, ensure your seafood is cleaned and prepped. Devein and clean shrimp, remove any shells from mussels, and clean and cut calamari into rings.

Use fresh ingredients: The quality of your ingredients will greatly impact the final dish. Opt for fresh seafood, vegetables, and herbs for the best results.

Don't overcrowd the pan: When searing the seafood, avoid overcrowding the pan. This will prevent it from cooking evenly and result in steamed rather than seared seafood.

Cook the seafood in batches: If you have a large amount of seafood, cook it in batches to ensure even cooking. This will prevent the seafood from becoming overcooked or undercooked.

Don't overcook the seafood: Seafood cooks quickly, so be careful not to overcook it. Overcooked seafood becomes tough and rubbery.

Use a flavorful white wine: The white wine used in the sauce should be flavorful and complement the seafood. A dry white wine, such as a Sauvignon Blanc or Chardonnay, is a good choice.

Don't skip the roux: The roux, made from butter and flour, is an essential part of the sauce. It helps to thicken and flavor the sauce, and it also prevents the sauce from curdling.

Use a variety of vegetables: The vegetables in the gratin can be varied according to your preference. Some good choices include leeks, mushrooms, bell peppers, and zucchini.

Use a good quality cheese: The cheese used in the gratin should be a good melting cheese, such as Gruyère, Emmental, or Parmesan.

Serve the gratin hot: The gratin is best served hot, right out of the oven. It can be garnished with chopped parsley or chives.

Conclusion:

Julia Child's gratin aux fruits de mer is a classic French dish that is sure to impress your guests. With its combination of tender seafood, flavorful sauce, and cheesy topping, this dish is a delicious and elegant main course.

By following the tips above, you can easily create a delicious and authentic gratin aux fruits de mer at home. So next time you're looking for a special seafood dish to serve, give this recipe a try.