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.
Ingredients
- 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.
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