Creamy Shrimp Sole Gratin

I love a creamy gratin dish and here is one inspired by a wonderful dish I had in Houston, Texas, where you can get great seafood. Several years ago, I had a creamy shellfish gratin at the famous, friendly and casual, Pappa's Seafood, which also had mushrooms and spinach in it - and I have been reverse engineering it ever since.

Warm a cool late winter day with this.

8 oz mushrooms, sliced (or 1 can mushroom slices, drained)

2 green onions, sliced

1 Tbsp butter plus 1 Tbsp oil

4 cups baby spinach leaves

2 eggs

1 cup heavy cream

1/3 lb sole fillets (2 small fillets) cut into 1-inch pieces

6 shrimp, peeled, deveined and quartered

1 cup (4 oz) cubed Monterrey Jack cheese

dash salt and pepper to taste

1 clove garlic, minced

about 1/8 tsp freshly grated nutmeg

1 Tbsp favorite hot sauce

Topping:

1/4 cup panko

2 Tbsp Parmesan cheese

1/2 tsp dried dill weed

1/4 tsp crushed red pepper flakes

1 Tbsp olive oil

Preheat oven to 400F.

Sauté the mushrooms and onion in the oil and butter until the mushrooms give up what water they will, and begin to brown nicely.

Add the spinach and allow to wilt completely, stirring often.

Whisk the eggs in a medium bowl and gently fold in the remaining ingredients up to the hot sauce. Fold in the mushroom/spinach mixture.

Pour mixture into two oiled individual baking dishes or one medium casserole.

Toss together the topping ingredients in a small bowl. Scatter topping evenly over each casserole.

Bake for about 30 mins until brown and bubbly.

Serves 2.

Comments

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