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🍽️ Seafood and Vegetable Casserole

325 kcal · 30 min · 4 servings

Ingredients

• 150 g Mussel meat
• 150 g Shrimp
• 1 tbsp Lemon juice
• 1 tbsp Light soy sauce
• 1 Carrot (peeled, sliced thinly)
• 1 piece Celery (peeled, cut into thin diamonds, approx. 5 cm long)
• 125 g Snow peas (trimmed)
• 1 Shallot (chopped)
• 1 Garlic clove
• 4 Cherry tomatoes
• 2 tbsp Dill (finely chopped)
• 1 tbsp Butter
• Salt
• Pepper
• 150 g Crème fraîche
• 70 g Gruyère cheese (freshly grated)
• 1 Egg

Instructions

1. 1. Put the mussels and shrimp into a bowl.
2. 2. Pour lemon juice and soy sauce over them.
3. 3. Let the seafood marinate in the mixture.
4. 4. Finely chop the shallot.
5. 5. Melt butter in a pan.
6. 6. Sauté the shallot until translucent.
7. 7. Press the garlic directly into the pan.
8. 8. Cut the carrots and celery.
9. 9. Add the vegetables to the shallot.
10. 10. Simmer the vegetables for about 5 minutes.
11. 11. Deglaze the vegetables with a little water.
12. 12. Season with salt and pepper.
13. 13. Drain the vegetables through a sieve.
14. 14. Catch the drained broth in a container.
15. 15. Mix crème fraîche with grated cheese.
16. 16. Add chopped dill to the mixture.
17. 17. Beat an egg into the mixture.
18. 18. Add the collected cooking broth.
19. 19. Whisk the sauce vigorously.
20. 20. Taste the sauce and adjust with salt and pepper.
21. 21. Mix the sautéed vegetables with snow peas.
22. 22. Add the marinated seafood.
23. 23. Cut the tomatoes.
24. 24. Mix everything well.
25. 25. Grease a baking dish.
26. 26. Put the vegetable and seafood mixture into the dish.
27. 27. Pour the gratin sauce over it.
28. 28. Preheat the oven to 180 degrees.
29. 29. Bake the casserole for about 20 minutes.

Nutrition per serving

• kcal: 325
• Protein: 21 g · Fett/Fat: 22 g · Carbs: 11 g