I made a yummy Seafood Gratin these days. Attention: This is serious winter food – heavy, savoury, warming and high in calories… here’s how to cook it.

Thaw the seafood. Chop up onions and garlic finely. Cut potatoes and carrots into 1cm cubes, cut the leek into rings and (if you have some) cut the brokkoli into small parts. Put veggies into a pot with salted water to cook through. Strain and set aside.

Meanwhile, in a pan on medium-high heat fry the seafood in olive oil and salt and pepper to taste. Add in 1-2 tbsp. white wine, cover and let steam for 2-3 minutes until cooked through. Set aside:

Preheat your oven to 250°C above heat. Now make the white sauce (in fact Bechamel): In the pan from before add the butter and sautee onions and garlic on medium heat until translucent. Add in the flour and stir thoroughly to combine everything really well. Let this cook for 2-3 minutes stirring constantly. Now add in 1-2 tbsp. white wine, stir and let reduce a litte. Reduce the heat to low. Now add in the milk in portions, a little at a time, whisking constantly and thoroughly to avoid lumps. Add in the bay leaf and the stock powder and be generous with salt and pepper. Let the sauce thicken on low heat, stirring, and remove the bay leaf at the end:

Add your vegetables and seafood to the pan, stir and transfer the mixture to an oven-safe dish:

Cover everything with the grated cheese and put it into the preheated oven for about 10 minutes or until the cheese has melted, makes bubbles and is golden brown on the top. Enjoy!

List of ingredients:

1 pkg. (ca. 500g) seafood mix 
1 carrot, diced 
15 cm leek, in rings 
2 potatoes, diced 
(2-3 florets brokkoli) 
Grated cheese

3 shallots, diced 
3 cloves garlic, minced 
2 bay leaves 
500 ml milk 
30g butter 
½ tsp. stock powder 
3 tbsp. all purpose flour 
3 tbsp. white wine 
Salt & pepper