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Fish and Seafood Gratin
A creamy gratin made with halibut and frozen seafood, topped with a velvety béchamel and baked with mozzarella. Ideal for seafood lovers, this comforting dish takes about an hour to prepare and will delight the whole family.
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Critical Success Points
- • Do not overcook the halibut during the initial sear.
- • Achieve a smooth béchamel without lumps.
- • Bake until the cheese is golden.
Safety Warnings
- • Very hot oil can splatter: wear oven mitts.
- • Handle raw fish with clean utensils to avoid cross‑contamination.
- • Béchamel can boil quickly: stay close to the heat and whisk constantly.
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