Classic French Fish Gratin with Cream and Gruyère

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This classic French fish gratin layers tender poached white fish and shrimp under a silky white wine béchamel, finished with nutty Gruyère and a golden breadcrumb crust. It is the kind of comforting bistro dish that brings the warm elegance of a Paris brasserie straight to your dinner table.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 26 gFat
• 14 gSaturated Fat
• 18 gCarbs
• 1 gFiber
• 6 gSugar
• 40 gProtein
• 620 mgSodium
• 780 mgPotassium
• 370 mgCalcium
• 2 mgIron
• 6 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the fish and base

• 1 lb skinless cod or haddock fillets, cut into 2-inch pieces
• 6 oz medium shrimp, peeled and deveined
• 8 oz cremini or button mushrooms, thinly sliced
• 2 tbsp unsalted butter
• 2 shallots, finely minced
• 1 garlic clove, grated
• 1 tbsp fresh thyme leaves
• Kosher salt and freshly ground black pepper, to taste

For the cream sauce

• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 1/3 cup dry white wine, such as Sauvignon Blanc
• 2 cups whole milk, warmed
• 1/4 cup heavy cream
• 1 bay leaf
• Pinch of ground nutmeg
• Pinch of cayenne pepper

For the topping

• 1 cup finely grated Gruyère cheese
• 1/3 cup plain dried breadcrumbs
• 2 tbsp melted butter
• 1 tbsp chopped fresh parsley

Directions

1. Preheat the oven to 400°F (200°C) and lightly butter a 9×13-inch gratin dish. Bring a wide skillet of lightly salted water to a gentle simmer with the bay leaf and a squeeze of lemon.
2. Poach the cod pieces for 3 to 4 minutes, until just opaque, then remove with a slotted spoon. Add the shrimp to the same water and poach for 90 seconds, until pink and curled. Drain well and set aside.
3. In a large skillet, melt 2 tablespoons butter over medium heat. Add the shallots and cook for 2 minutes until soft, then stir in the mushrooms, garlic, and thyme. Cook for 6 to 8 minutes until the mushrooms release their liquid and turn golden. Season lightly and spread in the prepared gratin dish.
4. Make the cream sauce: in a medium saucepan, melt 3 tablespoons butter over medium heat, whisk in the flour, and cook for 2 minutes to form a pale roux. Slowly whisk in the wine, then the warm milk and cream. Simmer, whisking constantly, for 4 to 5 minutes until the sauce coats the back of a spoon. Season with salt, pepper, nutmeg, and cayenne, and discard the bay leaf.
5. Arrange the poached cod and shrimp over the mushroom layer, then pour the cream sauce evenly over the top. Sprinkle with the Gruyère.
6. Toss the breadcrumbs with the melted butter and parsley, then scatter evenly over the cheese. Bake for 20 to 25 minutes, until the top is deep golden brown and the sauce bubbles at the edges.
7. Let the gratin rest for 5 minutes before serving so the cream sauce sets slightly. Spoon onto warmed plates and serve with crusty bread or a simple green salad.

Cook’s Notes

• Do not overcook the fish during the initial poach; it will finish cooking in the oven and stay tender.
• Substitute sole, halibut, or even salmon for the cod, and use only shrimp if you prefer a simpler seafood version.
• Use an unoaked dry white wine you would happily drink; it gives the béchamel a clean, bright backbone.
• Assemble the gratin up to 4 hours ahead through step 5, refrigerate covered, and add the breadcrumb topping just before baking.
• For an even richer finish, stir an extra 2 tablespoons of heavy cream into the sauce off the heat just before pouring.

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