• Jarlsberg® •
• 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.
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
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.