Creamy Seafood Casserole with White Wine Sauce

• 400 g white fish (such as cod, hake, pollock, or whiting)
• 150 g fresh salmon
• 150 g peeled shrimp
• 150 g cooked mussels
• 1 shallot, finely chopped
• 20 cl liquid crème fraîche
• 10 cl dry white wine
• 1 small knob of butter
• Salt and freshly ground pepper
• Chopped parsley or chives (optional)
• Fresh lemon juice (a few drops)

🍲 Instructions

1️⃣ Prepare the Seafood

Cut the white fish and the salmon into large, bite-sized cubes. The pieces should be fairly uniform to ensure even cooking. Rinse the shrimp and mussels gently under cold water if needed, especially if they have been stored chilled. Drain thoroughly and set all the seafood aside, keeping each type separate for now to control cooking times better.

2️⃣ Build the Flavour Base

In a large skillet or sauté pan, melt the butter over low to medium heat. Once the butter is foaming, add the finely chopped shallot and cook gently, stirring occasionally. Let the shallot soften and become translucent without browning—it should become fragrant and sweet, forming the aromatic base of the dish.

3️⃣ Deglaze with White Wine

Increase the heat slightly and pour in the white wine. Allow it to bubble gently and reduce for 2 to 3 minutes. This helps to concentrate the flavours and eliminate the raw alcohol edge, leaving behind a subtle, bright acidity that will lift the cream sauce beautifully.

4️⃣ Create the Creamy Sauce

Lower the heat and stir in the crème fraîche. Mix well until fully blended into the wine reduction. Season with a pinch of salt and freshly ground black pepper. Let the sauce gently simmer for a few more minutes until slightly thickened and silky. The sauce should coat the back of a spoon without being too runny or too thick.

5️⃣ Combine and Cook the Seafood