When I first moved to Peru, gratineed dishes were in vogue. For example, a simple dish of fish with vegetables was fashionably covered with Bechamel sauce, a layer of grated cheese, and then ran under the broiler until bubbly and lightly golden. Seafood was a frequent addition to this entree, and vegetables were always on the side.
This recipe has been published before in our cookbook, The Everything Peruvian Cookbook, and I invite you to make it this weekend or some other, when you have time for cooking. I promise you are going to love it. Provecho!
Gratineed Fish with Shrimp and Scallops
Author: Peru Delights
Recipe type: Entree
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 2 tablespoons butter, divided
- 1 pound shrimp, cleaned, peeled and deveined
- 12 scallops
- Salt and pepper
- 4 tablespoons olive oil, divided
- 4 seabass filets (use sole, flounder, grouper, or any other white fleshed fish)
- 1 pound spinach leaves, discard the stems
- 2 cups light Bechamel sauce
- ½ cup Parmesan cheese, grated
- 3 cups steamed green beans
- 4 medium potatoes, steamed and peeled
Instructions
- Preheat the broiler.
- Heat 1 tablespoon butter in a skillet over medium heat. Add the shrimp and sauté until they turn pink, about 3 minutes.
- Transfer to a bowl using a slotted spoon, and keep warm.
- In the same skillet, with the remaining butter, sauté the scallops for 2 minutes, or until they look opaque. Put them in the bowl with the shrimp.
- Season the fish fillets with salt and pepper. Heat 2 tablespoons olive oil in a skillet over medium heat, add the fillets and cook for 3 minutes or until lightly brown. Turn and cook for 1 more minute. Put on a plate and keep warm.
- Heat the remaining olive oil in the same skillet, add spinach and heat until wilted. Season with salt and pepper.
- Put the spinach in a baking dish. With a slotted spoon, transfer the fish fillets to the baking dish and place over the spinach.
- Cover with the Bechamel sauce, sprinkle with Parmesan cheese, and run under the broiler until the cheese melts and turns golden.
- Garnish with the cooked shrimp and scallops and serve at once with green beans and steamed potatoes on the side.
- *To make the Bechamel Sauce: In a small saucepan over medium low heat, melt 4 tablespoons butter, and add 4 tablespoons all-purpose flour, stirring constantly with a wooden spoon or a wire whisk. Add 2 cups milk, stirring to avoid lumps, 1 bay leaf, salt, pepper, and a pinch of grated nutmeg. Turn the heat to low and cook for 10 minutes, stirring often. The sauce should be slightly thick. Taste for seasoning.
Peru Delights
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