How to make gratin at home

 

Sea Food Gratin With Fennel Sauce
Ingredients 400 grams of peeled shrimp. 300 grams of chopped calamari. Chopped onion. 1 tablespoon chopped fresh dill. Black pepper and salt - as desired -. Laurel sheet. Tablespoon of butter. Tablespoon of olive oil. One clove of chopped garlic. A glass of water. A cup of fresh cream. Two fresh fennel pieces, sliced. Half a grain of red, green and yellow sweet peppers. Three pieces of fish fillet. Emmental & Parmesan Cheese.

Preparation Prepare a suitable porcelain tray, grease it with a little oil and set aside.

Prepare the fennel sauce: 
Place the dill and fresh cream in a bowl and stir the mixture and leave it soaked for ten minutes. Place the marinated cream and dill in a saucepan, then place the pot over the heat until the mixture is heated without boiling. Remove from heat and set aside to cool. Place the fennel and cream mixture in the food processor and run the preparation until the mixture is well ground. Place the fennel, black pepper, salt, butter and water in a saucepan and place the pot over low heat. Leave the fennel mixture on the fire for about half an hour until the fennel is smooth. Remove the fennel mixture from the heat and then grind the mixture using a hand grinder. Add the ground beet mixture to the dill and cream mixture and stir the sauce and set aside.

Preparing seafood gratin: 
Chop the red, green and yellow peppers into slices and place them in a bowl aside. Place the olive oil in a skillet until heated. Add the onion slices to the oil and stir with a wooden spoon until slightly browned. Add the garlic to the onion and stir for several seconds. Add all slices of pepper to the onion and garlic, then season the mixture with black pepper and salt and stir the mixture. Add the calamari to the saucepan and stir slightly. Add the shrimp to the saucepan mixture and stir. Remove from heat and pour the seafood mixture into the prepared tray.

Add the white fish to the seafood mixture in the tray and then sprinkle with emmental and parmesan cheese. Heat the oven at 200 ° C. Insert the seafood gratin into the preheated oven and bake for fifteen minutes to twenty minutes, remove the gratin in the last minutes, turn on the grill, then re-insert the gratin into the oven and fry the face. Take out the seafood gratin from the oven and serve it directly with the fennel sauce.

Vegetable gratin
Ingredients: Béchamel sauce: pepper and salt. Sprinkle of nutmeg. Two cups of cold milk. 2 tablespoons of flour. Three teaspoons of unsalted butter. Gratin Ingredients: A cup of grated mozzarella cheese. A cup of aged cheddar cheese. 2 tablespoons of olive oil. Black pepper and salt - as desired -. Sliced ​​zucchini. Four red potatoes, peeled and sliced. Six tomatoes, halves.

Preparation of béchamel sauce: 
Put the butter in a pan and put the pan on the fire until the butter melts. Add the flour to the butter and stir with a wooden spoon for 2 minutes. Add the milk to the flour, stirring constantly until the béchamel mixture is thick. Add the nutmeg to the béchamel and stir. Season the béchamel with pepper and salt, then remove from heat and set aside.

Gratin Preparation: 
Place tomatoes, zucchini and potatoes in a deep dish. Add salt, olive oil and pepper to the vegetable mixture in the dish and stir the vegetables. Prepare an oven-sized dish suitable for baking gratin. Put a little béchamel sauce in the prepared dish and then tomato, potatoes and zucchini over the béchamel. Pour the remaining béchamel sauce over the vegetables into the prepared dish, then sprinkle the mozzarella and cheddar cheese on the face. Heat the oven at 220 ° C. Bring the béchamel vegetable gratin to the preheated oven and bake for 35 minutes until browned. Remove the gratin from the oven and serve directly.