Sea Food Gratin

A delicious meal from Patricia George.


  • 2 shallots (finely chopped)
  • knob of butter
  • 2 cloves of garlic (crushed)
  • glass of white wine
  • 100 ml cream
  • chervil for service (freshly chopped)
  • chunks of cod
  • sliced smoked salmon
  • 4 scallops, halved
  • 8 king prawns
  • 4 fresh mussels
  • glazed topping:
  • 1 egg yolk beaten with 2 tblsp of cream and grind of black pepper


  1. Sweat the shallots in butter for 2-3 minutes, stir in sliced salmon and garlic for a further 2 minutes.
  2. Splash in wine and bring to bubble, then add the fish in longest cooking order, cod, scallops, prawns and then place mussels on top and cover with lid.
  3. Allow to steam for 3-five minutes on low heat or until mussels open.
  4. Stir in the cream and plate up, drizzle glaze on top and place under grill until crispy (2 minutes).
  5. Sprinkle on fresh chervil and serve Carrigbyrne mash.
  6. To make the Carrigbyrn mash:
  7. Boil five peeled roasters and drain. Rice or mash the potatoes, cream and cheese and fold together, season to taste.


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