INGREDIENTS

Baked Seafood Gratin with

  • 1 tablespoon olive oil or 15 ml
  • 1 medium leek or 100 g, chopped
  • 1 stalk celery or 50 g, finely chopped
  • 5 cloves garlic, finely chopped
  • 1 tablespoon tomato paste
  • 2 cups water or 500 ml, hot
  • 2 cubes MAGGI Chicken Stock or 20 g
  • 1 can tomato puree or 500 g
  • 1 teaspoon dried oregano
  • ½ cup cream, 35% or 125 ml
  • 4 tablespoons fresh dill, roughly chopped
  • 3 cups penne pasta dried pasta or 400 g
  • 300 g tiger prawns, peeled and de-veined
  • 300 g salmon fillet, skin removed and cut into 2 cm cubes
  • 1 packet Mozzarella cheese or 200 g, cut into 1 cm cubes
  • 1 cup grated Parmesan cheese or 90 g
NUTRITIONAL INFORMATION

Baked Seafood Gratin with

  • Energy 593 (Kcal)
  • Protein 38 (g)
  • Carbohydrate 56 (g)
  • Total Fat 23 (g)
HOW TO PREPARE

Baked Seafood Gratin with

1
Preheat oven to 175 degrees C and place oven rack to middle position.
2
In a sauce pan, heat Olive Oil and sauté Leeks and Celery until soft, add Garlic and Tomato Paste and sauté for another 2 minutes.
3
Add Hot Water, MAGGI Chicken stock, Tomato Pure and Oregano and simmer on medium heat for 15 minutes.
4
Add Cooking Cream and chopped Dill and simmer until sauce is slightly thick, remove from heat and set aside.
5
Place un-cooked Penne pasta in a large casserole dish, add Prawns, Salmon pieces, Cream Sauce and Mozzarella Cheese and gently stir until well mixed. Make sure the pasta is fully covered with the sauce.
6
Sprinkle Parmesan Cheese on top and bake in an oven for 35-45minutes or until pasta is cooked and slightly golden on top.
REVIEWS

Baked Seafood Gratin with

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