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Sauté the vegetables: Sauté the leeks and carrots in a pan with a little butter and a splash of water, season with salt and pepper.
Make the velouté: Mix butter with 1 tablespoon of flour until light and creamy. Stir in the fish stock and simmer for 10 minutes.
Assemble the casserole: Place the fish pieces in ovenproof dishes.
Add the sauce: Stir the steamed vegetables, half of the Gruyère, and parsley into the velouté. Fold in the mussels and shrimp. Pour everything over the fish.
Gratin: Sprinkle the remaining cheese over the top and gratinate in the oven until golden brown.
Serve: Enjoy immediately.
Tip & Accompaniment:
Serve with fresh baguette or potatoes to soak up the delicious sauce.
Try adding herbs like tarragon or chives for variation.
This fish casserole is a delicate yet uncomplicated dish – just like Watelet's style!
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