Seafood in cheese and cream sauce with garlic croutons
6 servings
100 minutes
Seafood in creamy cheese sauce with garlic croutons is a refined dish of European cuisine that combines the tenderness of seafood with a rich creamy-cheese flavor. The origins of this recipe trace back to Mediterranean gastronomy traditions, where seafood has always held a central place in the kitchen. Scallops, squid, and tiger shrimp are infused with the aroma of garlic and butter, while tomatoes add a slight acidity that complements the creamy texture of the sauce. Garlic croutons made with olive oil add a crunchy note to the dish. This dish is perfect for a festive dinner or romantic evening, paired with a glass of white wine and brings true pleasure with its rich taste.
1
Thaw the seafood. Peel the shrimp from the shell and remove the intestine. Cut the squid rings into small rectangles, and cut the shrimp tails into 3 equal parts. Slice the scallops lengthwise (I managed to cut each scallop into three pieces, and each circle was not too thin). Then cut the resulting scallop ovals crosswise.
- Tiger prawns: 14 pieces
- Scallop meat: 4 pieces
- Frozen squid rings: 10 pieces
2
Chop 4 cloves of garlic into small cubes and add to a hot pan with 30 grams of butter, frying until golden brown. Add the chopped seafood to the garlic. Simmer for a couple of minutes. I didn't evaporate all the water, and I advise you to do the same. Remove from heat and set aside.
- Garlic: 5 clove
- Butter: 60 g
- Tiger prawns: 14 pieces
- Scallop meat: 4 pieces
- Frozen squid rings: 10 pieces
3
In another pan, melt 30 g of butter over low heat, add flour and mix while heating constantly. Remove from heat. Warm the milk and pour it in a thin stream into the butter-flour mixture while stirring continuously. Place the pan back on the heat and bring to a boil while stirring constantly. Cook until slightly thickened. Grate cheese and add it to the hot mixture in the pan. Keep on heat for a couple of minutes until the cheese completely melts and the sauce becomes homogeneous. You can vary the cooking time depending on how thick you want the sauce to be. Then season with pepper and remove from heat.
- Butter: 60 g
- Wheat flour: 1 tablespoon
- Milk: 300 ml
- Poshekhonsky cheese: 100 g
- Ground black pepper: to taste
4
Pour boiling water over the tomatoes, let them sit for a couple of minutes, take them out, peel the skin, cut into small pieces, and sauté for a couple of minutes to release their juice. Remove from heat.
- Cherry tomatoes: 4 pieces
5
Add tomatoes and seafood to the cheese sauce in the pan, mix everything, and salt to taste. Heat slightly (if desired, you can pour the mixture into a glass dish and bake it in the oven, but the sauce may become less thick). Divide into portions and garnish with a sprig of tarragon.
- Cherry tomatoes: 4 pieces
- Tiger prawns: 14 pieces
- Scallop meat: 4 pieces
- Frozen squid rings: 10 pieces
- Sea salt: to taste
- Tarragon: 1 stem
6
Cut the baguette in half and tear it into portion-sized pieces by hand. Add crushed garlic and a bit of ground pepper to olive oil. Rub the pieces of baguette with the oil-garlic mixture and place them in an oven preheated to 170 degrees for 5-7 minutes, until a golden, light crispy crust forms.
- Loaf: 1 piece
- Olive oil: 4 tablespoons
- Garlic: 5 clove
- Ground black pepper: to taste