object(WP_Post)#3875 (24) { ["ID"]=> int(45234) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2017-11-03 15:32:38" ["post_date_gmt"]=> string(19) "2017-11-03 14:32:38" ["post_content"]=> string(222) "Do you fancy a gourmand winter dish? Give in to this original gratin which mix the exoticism of the seafood and the soft and slightly sweet taste of the squash. Tip: this gratin can also be prepared very well with pumpkin." ["post_title"]=> string(25) "Squash and seafood gratin" ["post_excerpt"]=> string(222) "Do you fancy a gourmand winter dish? Give in to this original gratin which mix the exoticism of the seafood and the soft and slightly sweet taste of the squash. Tip: this gratin can also be prepared very well with pumpkin." ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(6) "closed" ["post_password"]=> string(0) "" ["post_name"]=> string(25) "squash-and-seafood-gratin" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2019-04-26 12:08:33" ["post_modified_gmt"]=> string(19) "2019-04-26 10:08:33" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(63) "http://www.escal-seafood.de/recipe/gratin-courge-fruits-de-mer/" ["menu_order"]=> int(431) ["post_type"]=> string(6) "recipe" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" }
Seafood papillotes

Seafood papillotes

To change from traditional barbecues, adopt this seafood papillotes recipes! Simultaneously healthy and gourmande recipe, that is a recipe which will please all your guests.

Cooking Instructions: Ofen
Ready in 30 minutes
Difficulty
Easy

Ingredients

For 4 persons :

400g of premium Frutti di Mare cocktail

1kg of Roseval potatoes

1 leek

½ head of garlic

500g of thick cream

1 lemon juice

4 oranges juice

4 lemon

2cl of olive oil

Sweet herbs

Salt, pepper

Cooking Instructions:

1. Bake the potatoes with some garlic in the water for 40minutes, cool off and cut in large slices.

2. Thaw and drain well the seafood cocktail.

3. Blanch the leek in a large volume of salted boiling water for 2 minutes, then cool off immediately.

4. Build your papillotes in a large leaf of aluminum foil with the seafood, the potatoes, the leek and the garlic cloves, add a dash of olive oil and close up hermetically by letting some space for the ingredients.

5. Reduce the 3 orange juice until obtaining a syrup, cool off and mix with the cream and the lemon juice, season with salt and pepper.

6. Cook the papillotes in the oven or to the closed barbecue to 220°C for 12-14 minutes.

7. Open the papillotes and add the cream, decorate with some lemon slices and a few herbs.