Seafood in cream sauce, baked in cocotte makers
5 servings
60 minutes
Seafood in creamy sauce baked in cocottes is a true embodiment of European culinary sophistication. Tender shrimp, squid, or mussels infused with the aromas of garlic, onion, and creamy sauce acquire a rich flavor with delicate sweet-sour notes of lemon and tomato paste. The creamy texture of the sauce envelops each piece of seafood, while the baked golden crust of cheese adds an appetizing crunch to the dish. This dish was born from restaurant traditions where small cocottes serve exquisite hot appetizers. It pairs perfectly with a glass of white wine and fresh baguette, turning any dinner into a gastronomic delight. A magnificent choice for a romantic evening or festive table!
1
Boil seafood in salted water for about 3 minutes. Drain and add lemon juice.
- Seafood: 500 g
- Lemon: 0.5 piece
2
Melt butter in a saucepan and add olive oil. Finely chop the onion and sauté until translucent. Add minced garlic and sauté. Stir in flour quickly. Add tomato paste and pour in cream. Mix the sauce and simmer on low heat for 2-3 minutes.
- Butter: 1 tablespoon
- Olive oil: 1 tablespoon
- Red onion: 1 head
- Garlic: 2 cloves
- Wheat flour: 2 tablespoons
- Tomato paste: 2 tablespoons
- Cream 25% fat: 500 ml
3
Add seafood to the sauce, season with salt, and mix. Cook for about another minute.
- Seafood: 500 g
- Salt: to taste
4
Grease the cocottes with olive oil, fill them with seafood, and sprinkle grated cheese on top. Bake in the oven at 200 degrees for 10-16 minutes. Once a delicious golden crust forms - take them out!
- Olive oil: 1 tablespoon
- Seafood: 500 g
- Cheese: 150 g
