Introduction
A cassolette is a small French casserole, typically baked in individual ramekins or small gratin dishes. The seafood version is an indulgent favorite—tender shrimp, scallops, mussels, or lobster baked in a velvety cream sauce, topped with cheese or breadcrumbs until golden. It’s elegant enough for fine dining, yet cozy enough for a festive dinner at home. This recipe is truly a dream come true for seafood lovers who crave rich flavors and a gourmet touch.
History
The word cassolette comes from the French “casserole,” meaning “small dish.” In classic French cuisine, casseroles or cassolettes were baked dishes served in individual portions. Seafood cassolettes became popular in coastal France, particularly in Normandy and Brittany, where creamy seafood stews and gratins showcased the bounty of the sea. Today, it’s a staple of French gourmet dining and often enjoyed during holidays or romantic dinners.
Ingredients (Serves 4–6)
Seafood Mix (choose your favorites):
- ½ lb (225g) shrimp, peeled and deveined
- ½ lb (225g) scallops
- ½ lb (225g) firm white fish (like cod or halibut), cubed
- ½ lb (225g) mussels or clams (optional, scrubbed and debearded)
- 1 small lobster tail, cooked and chopped (optional, for luxury)
For the Creamy Sauce:
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- 1 medium shallot, finely chopped
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 cup (250 ml) seafood stock (or fish fumet)
- 1 cup (250 ml) heavy cream
- ½ cup dry white wine (Chablis, Sauvignon Blanc, or Chardonnay works well)
- 1 tsp Dijon mustard
- 1 pinch nutmeg
- Salt & freshly ground black pepper, to taste
- 2 tbsp fresh parsley, chopped
For the Topping:
- 1 cup Gruyère or Parmesan cheese, grated
- ½ cup panko breadcrumbs
- 2 tbsp butter, melted
Garnish:
- Fresh dill or parsley sprigs
- Lemon wedges
Instructions
- Prepare Seafood
- Pat shrimp, scallops, and fish dry with paper towels.
- Lightly season with salt and pepper.
- In a skillet, heat 1 tbsp butter + 1 tbsp olive oil and quickly sear seafood (except mussels/clams) until just opaque—about 1–2 minutes. Remove and set aside.
- Make the Creamy Sauce
- In the same pan, melt remaining butter. Add shallot and garlic; sauté until fragrant.
- Stir in flour to make a roux; cook 1–2 minutes.
- Slowly whisk in white wine, seafood stock, then cream.
- Add Dijon mustard, nutmeg, and parsley. Simmer 5 minutes until thickened. Taste and adjust seasoning.
- Assemble the Cassolette
- Divide seafood among ramekins or a large baking dish.
- Pour sauce evenly over seafood.
- Mix breadcrumbs with melted butter and grated cheese, then sprinkle on top.
- Bake
- Preheat oven to 375°F (190°C).
- Bake uncovered 15–20 minutes, until golden and bubbling.
- Serve
- Garnish with fresh dill or parsley.
- Serve hot with toasted baguette slices, rice, or buttery mashed potatoes.
Methods Used
- Searing seafood first locks in flavor and prevents it from becoming rubbery.
- Roux-based cream sauce gives richness and body.
- Gratin topping provides texture and a golden finish.
Benefits
- Protein-rich: Seafood is an excellent source of lean protein.
- Omega-3 fatty acids: Promote heart and brain health.
- Elegant yet simple: Gourmet quality with straightforward steps.
- Versatile: Can use your favorite seafood mix or adapt to local availability.
Nutrition (per serving, approx.)
- Calories: 420
- Protein: 28g
- Fat: 25g
- Carbohydrates: 10g
- Fiber: 1g
- Omega-3s: High
(Exact values depend on seafood selection and cream/cheese quantities.)
Lovers’ Notes
Seafood enthusiasts adore this dish because it feels indulgent yet comforting. The creamy sauce enhances the natural sweetness of shrimp and scallops, while the crispy topping adds a gourmet crunch. It’s a dish made to impress—perfect for anniversaries, Christmas Eve, or Valentine’s Day dinners.
Conclusion
The Seafood Lovers’ Dream Cassolette is a masterpiece of French-inspired cooking—creamy, golden, and filled with the ocean’s finest treasures. It’s an elegant showstopper for special occasions and an unforgettable treat for seafood lovers. Serve it with a chilled glass of white wine and watch it become the highlight of the evening.
