Surimi au Gratin Courtesy Of: Trident Seafoods Surimi au Gratin serves 12 ¼ cup butter ½ cup shallots, chopped 1 Tablespoon fresh thyme, minced 2 Tablespoons all-purpose flour ¼ cup dry white wine 1 ½ cups half & half 1 large lemon ¼ teaspoon nutmeg 1-2.5 pound package Leg Style Surimi ¼ cup bread crumbs 1 cup Italian blend cheese, shredded Preheat oven to 425°F.
In a medium saucepan, over medium heat, melt butter. Add shallots and thyme and sauté 2 minutes. Add flour and sauté 1 minute stirring occasionally. Slowly add wine while stirring until incorporated then begin adding half & half until incorporated. Bring mixture to a simmer then turn off. Meanwhile, zest lemon and add 1 Tablespoon zest then squeeze and add 2 Tablespoons of the juice and nutmeg. Arrange Surimi legs in a casserole dish being sure to separate the pieces. Pour sauce over the top then sprinkle on bread crumbs and finish with cheese. Bake in preheated oven for 25 minutes until top is golden and edges are bubbling.
For individual servings:
Arrange 3 Whole legs in the bottom of a gratin dish or cut in half and crisscross in the bottom of an 8 oz. ramekin. Pour sauce over each dish and sprinkle with bread crumbs and top with cheese. Bake in preheated oven for 15 minutes until top is golden and edges are bubbling.