Ingredients
250 g chopped chicken breast
250 g peeled shrimp
250 g of squid cut into pieces
1 clove garlic, minced
1 C. Chopped parsley and coriander
2 pinches of pepper
1/2 c. Hot pepper (optional)
Salt
100 g grated mozzarella
For the béchamel sauce:
40 g butter
40 g flour
45 cl shrimp broth (Click link in the preparation)
2 pinches of pepper
2 pinches of hot pepper
Salt
To bake:
80 g grated mozzarella
Directions
Béchamel sauce with shrimp broth:
In a saucepan over low heat, melt the butter and sprinkle with flour, mix and cook for 30 seconds.
Moisten with the hot shrimp broth and continue cooking, stirring until thickened.
Take out of the oven and season the bechamel sauce with salt, pepper and hot pepper.
In a frying pan over medium heat, melt the butter and sauté the chicken and minced garlic for about one minute.
Add the shrimp and continue cooking on high heat for 30 seconds then stir in the squid. Continue cooking for another 30 seconds then remove from heat.
Season and add the herbs, the 100 g grated mozzarella and the béchamel. In a buttered gratin dish, place chicken and seafood dish and sprinkle with grated cheese.
Bake the dish in a preheated oven at 190 ° C on the grill side for 5 to 10 minutes.
Serve the gratin very hot as soon as it leaves the oven.
Source : allrecipes.Com
