2. Stir in flour and cook for 1 minute until lightly golden.
3. Slowly whisk in white wine and let it simmer for 1-2 minutes.
4. Add seafood stock, followed by heavy cream, whisking until smooth.
5. Stir in Dijon mustard, lemon juice, and cheese, cooking until the sauce thickens (about 2 minutes).
6. Return the cooked seafood to the sauce, gently mixing to coat.
3. Assemble & Bake:
1. Preheat oven to 375°F (190°C).
2. Divide the mixture into 4-6 individual ramekins or a baking dish.
3. In a small bowl, mix panko breadcrumbs, cheese, and melted butter.
4. Sprinkle evenly over the cassolette.
5. Bake for 12-15 minutes, until the topping is golden and crispy.
6. Garnish with fresh parsley and serve hot.
Nutritional Information
Calories: ~420 kcal
Protein: ~35g
Carbohydrates: ~10g
Fat: ~28g
Saturated Fat: ~14g
Fiber: ~1g
Sugar: ~2g
Sodium: ~650mg
Notes & Tips
Make It Extra Creamy: Add ¼ cup mascarpone or cream cheese for an ultra-rich texture.
Seafood Substitutes: Use lobster, mussels, or firm white fish like cod or halibut.
Low-Carb Option: Replace flour with almond flour and panko with crushed pork rinds.
No Wine? Use extra seafood stock or chicken broth instead.
Storage: Refrigerate leftovers in an airtight container for up to 2 days. Reheat in the oven for best texture.
This Gourmet Seafood Cassolette is a luxurious, creamy dish that brings a taste of fine dining to your home. Serve it with crusty bread, a side salad, or over pasta for a truly indulgent experience!
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