Cauliflower, shrimp, scallops, ham gratin
Easy and authentic gratin made with professional bechamel sauce (white sauce). The prepared bechamel sauce will be smooth by adding a little milk and putting it on the heat. You can also place diced butter instead of melted butter. Sprinkle breadcrumbs before baking to give it a delicious finish.
How to make it
1
Separate cauliflower into small florets. Chop the ham and cut the scallops into 2cm cubes. Spread butter (not included in the portion) on the baking dish.
2
Put the bechamel sauce over low heat and add milk and spread it.
3
Put the butter and cauliflower in another pot and heat over low heat. When the butter has melted, add ham, scallops, grass shrimp, salt and pepper and fry.
4
Once the grass shrimp has changed color, transfer to a baking dish and cover the entire dish with 2. Pour Parmesan cheese and melted butter and bake in an oven at 200°C for 10-15 minutes.
5
When it's finished, pour in lemon juice and sprinkle with parsley.
Materials 1 person
-
- Basic Bechamel sauce
- Half of the basic recipe
-
- milk
- 30ml
-
- Cauliflower salt boiled
- 80g
-
- ham
- 20g
-
- Scallops
- 40g
-
- Shrimp grass peeled shrimp
- 30g
-
- butter
- 10g
-
- salt
- A little
-
- Pick it
- A little
-
- The butter is melted
- Appropriate amount
-
- Parmesan cheese
- 1 tablespoon
-
- Lemon juice
- A little
-
- Mince parsley
- Appropriate amount
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