Seafood Gratin

20 Mins

Prep time

35 Mins

Cooking time

Serves 4

What you need

BRING the wine and stock to the boil in a large frying pan. Add the seafood, reduce the heat and gently poach for about 3 minutes or until just tender. Remove seafood from the pan then boil the cooking liquid until reduced by half.
IN a large bowl combine the softened PHILLY, potato, cream, egg yolk, herbs, mustard and seasonings. Gradually add reduced poaching liquid, and stir through the cooked seafood.
PLACE the bread, butter and lemon rind in a small bowl and toss to coat the bread. Spoon the seafood mix evenly between 4 x 1 cup (250ml) capacity ovenproof dishes. Top with the prepared bread. Bake at 180ºC for 12-15 minutes or until bread is golden and gratin is hot and bubbly. Serve immediately.

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