Jarlsberg® Seafood Gratin

With its mild but distinctive flavour, Jarlsberg® is a wonderful flavour partner for all kinds of fish and seafood. In this variation on the classic coquilles St-Jacques, it adds body, depth and heavenly aroma.
Difficulty: Medium
Product in the recipe
Jarlsberg® Original Read more
Ingredients
  • 4 Servings
  • 5 tbsp butter, divided
  • 1 tbsp olive oil
  • 2 shallots, finely minced
  • 2 celery stalks, thinly sliced
  • 110 g mushrooms, thinly sliced
  • 1/4 cup white wine
  • 1/4 cup flour
  • 1 cup clam juice
  • 1/2 cup milk
  • 1 cup cream
  • 1 tsp curry powder
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper
  • 150 g Jarlsberg®, grated (about 1½ cups)
  • 2 kg mixed seafood
  • 200 g white fish, cut into 1-inch cubes
  • 1 small potato, cooked and cubed
  • 1/2 cup bread crumbs
  • 1/2 cup parsley, finely chopped
  • 1 tbsp butter, melted
Here is how you do it

Over medium-low heat, warm 1 tbsp of butter with the oil in a medium frying pan. 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.