Ingredients

• 700 g Mixed seafood (peeled shrimp, scallops, white fish fillets, cooked mussels)
• 1 small Onion
• 2 cloves Garlic
• 1 small Leek
• 50 g Butter
• 2 tablespoons All-purpose flour
• 200 ml Heavy cream (35%)
• 300 ml Fish stock
• 1 bunch Fresh dill
• 1 teaspoon Juniper berries
• 1/2 lemon Lemon zest
• 3 slices Rye bread (thin slices)
• 50 g Grated cheese (Gruyère or Parmesan type)
• 1 tablespoon Olive oil
• to taste Salt
• to taste White pepper

Instructions

1. 1

   Preheat the oven to 200°C (390°F). Finely chop the onion, garlic, and leek. Cut the fish into large cubes. Peel shrimp and mussels if necessary.

2. 2

   In a large oven-safe pan or Dutch oven, melt 20g of butter with olive oil. Sauté the onion, garlic, and leek until tender, about 5-7 minutes.

3. 3

   Add the remaining butter (30g) and flour. Stir for 1 minute to create a roux. Gradually incorporate the fish stock, then the cream, whisking constantly until the sauce is smooth and thickened.

4. 4

   Lightly crush the juniper berries and add them to the sauce along with the chopped fresh dill and lemon zest. Season with salt and white pepper.

5. 5

   Add the seafood (shrimp, scallops, fish, mussels) to the sauce. Simmer gently for 2-3 minutes, just enough for them to start cooking.

6. 6

   Transfer the mixture to a gratin dish if you are not using an oven-safe pan.

7. 7

   Crumble the rye bread into coarse breadcrumbs (using a food processor or by hand). Mix the breadcrumbs with the grated cheese. Spread this mixture evenly over the seafood.

8. 8

   Bake for 15-20 minutes, or until the gratin is golden and bubbling. Serve immediately.