Winter melon and shrimp gratin

Prepare the bechamel sauce. Put unsalted butter in a pot and heat over high heat. Once it has melted, add the sieve flour and stir in a wooden slather until it no longer feels powdery. It's fine as long as it feels light.

Add milk in several portions, mixing it to avoid any mischief. Once about 1/3 of the total amount is mixed in, increase the heat a little and cook it again.

Scrape the bottom and sides of the pot with a wooden slather to prevent it from burning, and add small amounts of milk at a time and mix. Add salt, white pepper and nutmeg, and add the remaining milk in small portions.

Finally add the fresh cream and remove from heat when it boils.

Place a soaking cloth on top of the bowl and pour [4] onto it. Torsion the top edge of the cloth towel, roll it up, and then squeeze the top edge of the cloth to strain the sauce inside.

Mix the sauce while pouring ice water and remove the crude heat. Be careful not to leave it hot, as the film will spread on the surface. Once the heat is sufficient, the bechamel sauce is ready.

Prepare the stewed winter melon soup (see separate recipe).

Make a white sauce. Put 80g of Bechamel sauce from [6] and milk in a pot, heat it, and melt it to make it evenly. Add salt and Parmesan cheese and remove from heat when everything is mixed.

Sprinkle a thin layer of unsalted butter on a baking dish and arrange the stewed winter melon soup.

Sprinkle salt and white pepper on both sides of the pre-treated grass shrimp and place on top of the winter melon.

Pour the white sauce from [8] on top of [10]. Top with Parmesan cheese and torn unsalted butter and bake in an open heated 200°C for about 8 minutes.

Once the browned color is browned, remove from the oven and topped with Italian parsley if desired.