Seafood Gratin with Fennel Sauce

Amina Al-AhmadCuisinier

Ingrédients

• 16 pieces of Kiri cheese
  16 pieces
• 400 grams of shrimp, peeled
  400 grams
• 300 grams of squid, cut
  300 grams
• 3 pieces of fish fillet
  3 pieces
• 1/2 bell pepper, half of each color
  0.5 bell pepper
• 1 onion, chopped
  1 onion
• 2 fennels
  2 fennels
• 100 grams of mozzarella cheese
  100 grams
• 1 tablespoon of olive oil
  1 tablespoon
• 1 clove of garlic, minced
  1 clove
• 2 cups of liquid milk
  2 cups
• Salt and black pepper to taste
  0
• 1 bay leaf
  1 leaf

Mesures

1. 1

   Blend Kiri cheese with milk in a blender.

   Matériel requis:

   Blender

   5 minutes
2. 2

   Place the mixture in a pot over heat, add fennel, black pepper, and let it boil, then remove from heat.

   Matériel requis:

   Marmite

   5 minutes
3. 3

   Fry the fish fillet pieces in a frying pan with olive oil, then set aside.

   Matériel requis:

   Poêle à frire

   5 minutes
4. 4

   Put olive oil in a pot over heat, sauté the onion, garlic, and red pepper well, then.

   Matériel requis:

   Marmite

   5 minutes
5. 5

   Add the squid to the onion and sauté briefly, then add the shrimp and mix well.

   5 minutes
6. 6

   Pour the seafood into a baking dish, add the fish fillet pieces, then pour the cream over them and sprinkle with grated mozzarella cheese.

   5 minutes
7. 7

   Place the dish in a preheated oven at 200 degrees Celsius for 15-20 minutes to cook and brown the top.

   Matériel requis:

   Four

   20 minutes
8. 8

   Remove the dish from the oven, serve the seafood gratin hot.

   5 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques