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Bon Appétit,
Florida Seafood Gratin
adapted from Ina Garten's "Barefoot Contessa at Home"
Ingredients
For the sauce:
2 cups clam juice
2 cups heavy cream
1 cup plus 6 tablespoons good dry, white wine, such as Chablis, divided
6 tablespoons tomato puree
1 teaspoon saffron threads
1 pound raw Gulf pink shrimp, peeled, deveined, and cut in half crosswise
1 pound raw grouper, cut into 1-inch chunks
1 pound cooked Florida lobster meat, cut into 1-inch chunks
14 tablespoons unsalted butter, divided
2 tablespoons all-purpose flour
Kosher salt
Freshly ground black pepper
5 cups julienned leeks, white and light green parts (4 large)
3 cups julienned carrots (5 carrots)
2 cups panko (Japanese dried bread crumbs)
2/3 cup freshly grated Parmesan
4 tablespoons minced fresh flat-leaf parsley
2 tablespoons chopped fresh tarragon leaves
2 tablespoons minced garlic (2 cloves)
Directions:
Preheat the oven to 350 degrees F.
For the sauce:
Combine the stock, cream, 1 cup of the wine, the tomato puree, and saffron in a medium saucepan. Bring to a boil, lower the heat, and add the shrimp. After 5 minutes, use a slotted spoon to remove the shrimp to a bowl. Add the grouper to the stock for 5 minutes, until just cooked through, and remove to the same bowl. Add the cooked Florida lobster to the bowl.
Continue to cook the sauce until reduced by half, about 20 minutes. Mash 2 tablespoons of the butter together with the flour. Whisk the butter mixture into the sauce along with 1 1/2 teaspoons salt and 1 teaspoon pepper. Simmer, stirring constantly, until thickened, about 5 minutes. Set aside.
Melt 6 tablespoons of the butter in a medium saute pan. Add the leeks and carrots and cook over medium heat for 7-10 minutes, until softened. Add the remaining 6 tablespoons of wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook for 7-10 minutes, until tender. Set aside.
Combine the panko, Parmesan, parsley, tarragon, and garlic. Melt the remaining 6 tablespoons of butter and mix it into the crumbs until they're moistened.
Spoon the seafood evenly over the bottom of a 14 by 9 1/4-inch oval gratin dish or glass baking dish. Strew the vegetables on top of the seafood and pour the sauce evenly over the seafood and vegetables. Spoon the crumbs evenly on top. Bake for 30-35 minutes, until the top is browned and the sauce is bubbly. Serve hot.
Serves eight
Happy Holidays!
ReplyDeleteIt looks like you had a great fest.
Wishing you a speedy recovery and the very best for the New Year.
Greetings from Colorado.
Kirsten
I am sure the gratin was delicious. Ina's recipes never disappoint. It looks spectacular.
You managed to pull that off while hobbling on crutches? That is quite something!
ReplyDeleteHappy Blue Monday :-)
I hope you feeling better now.
ReplyDeleteHappy holidays to you and family!
Looking at the wide range of food you shared, it must be a great celebration with family and friends
I hope you have a rapid and smooth recovery when you have the surgery. I'll send you well wishes when the procedure takes place.
ReplyDeleteWow, thats quite a spread, I cant believe you did all of that while you were injured. If it was me, nothing would get done LOL. Here's hoping your surgery is a great success.
ReplyDeleteHOpe you had an amazing Christmas.
*kisses* HH
Stephanie-I feel bad for you that you are on crutches, hope you will recover soon!
ReplyDeleteSounds like you had a nice Christmas feast, your seafood gratin is a labor of love...time consuming, but the recipe, and the dish itself, looks so delicious, so perfect for the holidays!
I love that you did a feast of the seven fishes! My family does no such thing and really should one of these years. Maybe once I take over... Everything looks delicious and I'm glad to hear you're up to hosting again!
ReplyDeleteDelicious! And accomplished while incapacitated--kudos!
ReplyDeleteI hope things go well with your surgery and recuperation!
Best,
Bonnie
So sorry about your injury...
ReplyDeleteThe food looks really amazing though :)