Wednesday, May 21, 2003
Bite with Belkys: Seafood Gratinee
Looking for a new way to make sensational seafood? We've got a recipe perfect for adding your own personal touch.
The Dish: Seafood Gratinee
The Chef: Jean Sebastian Bailly
7300 Biscayne Blvd.
Miami, FL 33138
1 lb blue fin pasturized crab claw meat
1/2 lb codfish boneless, skinless fillet
1/2 lb red snapper boneless, skinless fillet
1/4 cup garlic, minced
1/2 cup white onions, 1/4" diced
1 stick celery, 1/4" diced
1 stick carrot, 1/4" diced
1/2 cup cilantro, freshly chopped
1 tlbs dijon mustard
1/4 cupscotch bonnet pepper, seeded and minced
1/2 cup white wine
3 limes, freshly juiced
1 tbls caribbean blackening spice
1 tbls blue cheese crumbled
1 cup all-purpose flour
1/4 lb butter
4-5 cups whole milk
1 tbls paprika
1/2 cup flat leaf parsley, chopped
-salt and pepper
-parmasan cheese, grated, to cover ramekin
1.) In a large sautee pot over medium high heat, melt butter.
2.) Add garlic, onions, celery, carrots and cook until soft and translucent.
3.) Add cilantro, tarragon, mustard and scotch bonnet pepper and continue cooking for 3 more minutes.
4.) Lower heat. Slowly add flour and stir with a wooden spoon to create a medium brown roux. Deglaze sides of pot with wine and lime juice.
5.) Slowly stir in milk.
6.) Stir in the seafood, paprika, blackening spices.
7.) Stir in blue cheese, chopped parsley, salt, pepper.
8.) Cover for 10 minutes, then remove from heat.
9.) Fill 8 0z. ramekins with seafood mixture and cover with grated parmasan cheese.
10.) Bake at 450 degrees for 10-15 minutes.
Remove and serve.
FOR MORE INFORMATION: