Gratin Aux Fruits De Mer (Julia Child)

"This is a quick and delicious main course dish that is made by combining a cream sauce with canned salmon or leftover cooked fish. You can use a baking dish or a pastry shell. The original recipe calls for cooked or canned salmon, but you can use any kind of fish or shellfish and it will taste great!"
photo by Outta Here photo by Outta Here
photo by Outta Here
photo by Outta Here photo by Outta Here
Ready In:




  • Preheat oven to 425 degrees.
  • In a heavy bottomed 2 quart saucepan, cook the onions in butter over low heat for 5 minutes, until onions are tender but not browned.
  • Stir in the flour, and cook slowly for 2 minutes without coloring.
  • Off heat, beat in the boiling milk, then the wine, salmon juice, and the seasonings.
  • Now bring this sauce to a boil over moderately high heat, stirring.
  • Boil several minutes to evaporate the alcohol in the wine, and allow the sauce to thicken considerably. Then, thin it out to a medium consistency with tablespoons of cream. Taste carefully for seasoning.
  • Fold the salmon and optional ingredients into the sauce, and check seasoning again. Spread in baking dish or pastry shell.
  • Sprinkle on the cheese and distribute the butter in pea-sized dots.
  • Bake in upper third of oven for about 15 minutes, or until top is nicely browned.

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  1. Outta Here
    Very tasty. Easy to do, too. I added the optional egg. The only thing I would change is to omit the extra butter on top before baking. Really wasn't needed, in my opinion. Made for Fall 2012 PAC game.


<p>Im originally from San Diego, California but now retired and living the&nbsp;<em>tranquilo</em> life in Dominical, Costa Rica!</p> <p>I've always loved to cook for family and friends.&nbsp; Back in the States, had a cookbook collection to rival any library, but sadly had to leave them behind when we moved here.&nbsp; Fortunately, I'm discovering that all my favorite cookbook recipes are already somewhere on the inernet, so it's not so bad after all!</p> <p>Most of the time, I look at recipes just to get ideas and then go with it from memory or what's in the pantry.&nbsp; Hubby is a great cook, too - and we make a wide variety of foods.&nbsp; We especially love italian, greek, and mexican cuisines.</p> <p>Here in Costa Rica, it's difficult to find many of the foods we're accustomed to.&nbsp; So I've learned to make many of the basics we used to take for granted, like ricotta cheese, hummus, tahini, teriyaki sauce, Rose's lime juice, and many liqueurs.&nbsp; Thanks, for making my search for recipes easier! On the plus side, seafood and veggies are cheap and abundant - the only thing I miss is my USDA Choice ribeye, lamb chops and wild salmon&nbsp;from Costco.&nbsp; Sob!</p> <p>&nbsp;</p>
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