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• Jarlsberg® •

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• JARLSBERG® SEAFOOD GRATIN •

• Ingredients •

You will need

  • 5 tbsp. butter, divided
  • 1 tbsp. olive oil
  • 2 shallots, finely minced
  • 2 celery stalks, thinly sliced
  • 1 cup mushrooms, thinly sliced
  • 1 cup white wine
  • 1 cup flour
  • 1 cup clam juice
  • 1 cup milk
  • 1 cup cream
  • 1 tsp. curry powder
  • 1 tsp. salt
  • 1 tsp. freshly ground pepper
  • 1 cup Jarlsberg®, grated & divided
  • 4.5 pounds mixed seafood
  • 0.5 pounds white fish, cut into 1-in cubes
  • 1 small potato, cooked and cubed
  • 1 cup bread crumbs
  • 1 cup parsley, finely chopped
  • 1 tbsp. butter, melted

Makes 6 servings

A Twist on CoQUILLES ST-Jacques

With its mild but distinctive flavor, Jarlsberg is a wonderful partner for all kinds of fish and seafood. In this variation on the classic coquilles St-Jacques, it adds body, depth and heavenly aroma.

To Prepare

In a medium frying pan over medium-low heat, warm 1 tbsp of butter with the oil. Add the shallots and let them sweat for 2-3 minutes. Add the celery and mushrooms, cook for another 4 minutes, then add the wine. Let the wine reduce by 2/3 and then transfer to a bowl.

In the same pan, add the remaining 4 tbsp of butter until it foams. Add the flour and whisk constantly for about 4 minutes. Add the clam juice and whisk until smooth. Add the milk, cream, curry powder, salt and pepper. Bring to a boil, then reduce the heat and simmer for 5-7 minutes. In 2-3 batches, add 1 cup of Jarlsberg®, stirring constantly. Remove from heat and let cool slightly.

Preheat oven to 400°F. Butter six, 1½- 2 cup gratin dishes.

Add the seafood, fish, potatoes and reserved vegetables to the sauce.

In a bowl, blend the bread crumbs and parsley with the remaining ½ cup of Jarlsberg®. Add the butter and mix well.

Divide the seafood mixture evenly into your prepared dishes and top with the bread

crumb mixture.

Bake in the oven for 20-25 minutes, or until the top is golden and the filling is

bubbling. Allow to cool for a few minutes before serving.