object(WP_Post)#3934 (24) { ["ID"]=> int(45237) ["post_author"]=> string(1) "8" ["post_date"]=> string(19) "2018-03-08 17:28:24" ["post_date_gmt"]=> string(19) "2018-03-08 16:28:24" ["post_content"]=> string(204) "Nothing better than a nice presentation in glasses to sublime your summer tables! This nice coloured presentation of prawns, fresh cheese, mango, zucchinis, tomatoes, citruses and basil is a real delight." ["post_title"]=> string(34) "Glasses of salted and sweet prawns" ["post_excerpt"]=> string(206) "Nothing better than a nice presentation in glasses to sublime your summer tables! This nice coloured presentation of prawns, fresh cheese, mango, zucchinis, tomatoes, citruses and basil is a real delight. " ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(6) "closed" ["post_password"]=> string(0) "" ["post_name"]=> string(34) "glasses-of-salted-and-sweet-prawns" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2019-04-26 12:08:55" ["post_modified_gmt"]=> string(19) "2019-04-26 10:08:55" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(72) "http://www.escal-seafood.de/recipe/verrines-de-crevettes-sucrees-salees/" ["menu_order"]=> int(440) ["post_type"]=> string(6) "recipe" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" }
Squash and seafood gratin

Squash and seafood gratin

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.

Cooking Instructions: Ofen
Ready in 30 minutes
Difficulty
Medium

Ingredients

For 4 persons

750g of Frutti di Mare, to cook

1 squash (or 1 pumpkin)

4 chopped shallots

1 squeezed garlic clove

½ bunch of chopped flat parsley

30cl of white wine

10cl of fish fumet

50cl of liquid cream

30g of butter

Squash seeds

Salt, pepper

Cooking Instructions:

1. Thaw the seafood cocktail.

2. Slice the squash (or the pumpkin) into small regular cube of approximately 15mm.

3. In a large frying pan, brown the cubes with some butter for approximately 5 min, then add the chopped shallots. Deglaze with white wine and reduce by half, add the fish fumet and the liquid cream. Season with salt and pepper.

4. Add the seafood to the preparation, mix and rectify the seasoning.

5. Dress in a gratin plate, then cook in the oven for 10 minutes to 180°C.

6. Serve with a few squash seeds and some parsley on top.