Gourmet Seafood Cassolette

Gourmet Seafood Cassolette – A Luxurious French-Inspired Dish

 

If you are looking for an elegant, restaurant-style dish that will impress your family and guests, a Gourmet Seafood Cassolette is the perfect choice. This French-inspired delicacy combines fresh seafood, a creamy sauce, aromatic herbs, and a touch of cheese, all baked together until golden and bubbly. It is rich, comforting, and absolutely irresistible, making it ideal for holidays, dinner parties, or even a romantic dinner at home.

In this article, you’ll find a step-by-step recipe for a traditional seafood cassolette, along with variations, cooking tips, and ideas for serving it in the most refined way possible.

What is a Cassolette?

The word cassolette comes from French cuisine and refers to a small casserole dish, usually used for individual servings of gratins, seafood, or meat baked in a creamy sauce. A seafood cassolette typically features shrimp, scallops, mussels, lobster, or white fish in a velvety sauce enriched with cream, white wine, and cheese. It’s then baked until the top is golden and bubbling.

This dish combines the elegance of fine dining with the comfort of homemade cooking.

Ingredients for Gourmet Seafood Cassolette

For 4 servings:

  • Seafood mix (about 1 lb / 450 g total):
    • 200 g shrimp (peeled and deveined)
    • 200 g scallops
    • 200 g firm white fish (cod, halibut, or monkfish)
    • 6–8 mussels or clams (optional, for garnish)
  • For the sauce:
    • 2 tablespoons butter
    • 1 shallot, finely minced
    • 2 cloves garlic, finely chopped
    • ½ cup dry white wine
    • 1 cup heavy cream
    • ½ cup fish or seafood stock
    • 1 teaspoon Dijon mustard
    • 1 teaspoon lemon juice
    • Salt and freshly ground black pepper
    • A pinch of nutmeg
  • For the topping:
    • ½ cup grated Gruyère or Parmesan cheese
    • 2 tablespoons breadcrumbs
    • 1 tablespoon melted butter
    • Fresh parsley, chopped (for garnish)

Step-by-Step Instructions

Step 1: Prepare the seafood

  1. If using mussels or clams, scrub and clean them thoroughly. Discard any that remain open after tapping.
  2. Lightly season the shrimp, scallops, and fish with a pinch of salt and pepper.
  3. Heat a skillet with a little butter and sear the seafood for 1–2 minutes just until lightly browned but not fully cooked. Remove and set aside.

Step 2: Make the creamy sauce

  1. In the same pan, add 2 tablespoons of butter and sauté the minced shallot and garlic until fragrant.
  2. Deglaze with the white wine, letting it simmer for 2–3 minutes to reduce slightly.
  3. Stir in the seafood stock and bring to a gentle boil.
  4. Lower the heat and add the heavy cream, Dijon mustard, nutmeg, and lemon juice. Stir well.
  5. Simmer for 5–6 minutes until the sauce thickens slightly. Adjust seasoning with salt and pepper.

Step 3: Assemble the cassolette

  1. Preheat your oven to 375°F (190°C).
  2. Divide the seared seafood into small ramekins or individual casserole dishes.
  3. Pour the creamy sauce over the seafood until just covered.
  4. In a small bowl, mix grated cheese, breadcrumbs, and melted butter.
  5. Sprinkle this topping generously over each dish.

Step 4: Bake and serve

  1. Place the ramekins on a baking tray and bake for about 15–20 minutes, or until the topping is golden and bubbly.
  2. Garnish with chopped parsley and serve immediately.

Serving Suggestions

  • Serve your gourmet seafood cassolette with freshly baked baguette to soak up the creamy sauce.
  • Pair it with a light green salad with lemon vinaigrette for balance.
  • A glass of chilled Chardonnay or Sauvignon Blanc complements the richness perfectly.
  • For an even more luxurious touch, you can add a few pieces of lobster tail or drizzle with a little truffle oil before serving.

Variations to Try

  • Mediterranean Twist: Add sun-dried tomatoes, olives, and a sprinkle of oregano.
  • Spicy Version: Stir in a pinch of chili flakes or cayenne pepper to the sauce.
  • Healthier Option: Replace heavy cream with coconut milk for a lighter but still creamy flavor.
  • Extra Decadent: Add puff pastry on top of the ramekins instead of breadcrumbs for a seafood pot-pie style dish.

Pro Tips for the Perfect Cassolette

  1. Don’t overcook the seafood before baking; it should be only lightly seared, as it will finish cooking in the oven.
  2. Use freshly grated cheese instead of pre-shredded for the best melting texture.
  3. Make the sauce slightly thicker than you think—you don’t want it to become watery in the oven.
  4. Always taste the sauce before assembling and adjust seasoning with lemon juice, salt, or pepper.

Why You’ll Love This Dish

  • Elegant and restaurant-quality, yet simple to make at home.
  • A rich, creamy dish perfect for special occasions.
  • Flexible – you can use your favorite seafood mix.
  • A crowd-pleaser that pairs beautifully with wine.

With its creamy, cheesy topping and luxurious seafood base, this Gourmet Seafood Cassolette is a show-stopping dish that brings French elegance straight to your table.

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