Seafood Supper
The Bright Star’s chef, Robert Moore shares his seafood gratin recipe.
By Jan Walsh
Photography by Jason Wallis
Chef Robert Moore developed his own recipe for Snapper and Shrimp Gratin—in his head. He then tested and tweaked it in the kitchen at The Bright Star for three weeks until it was “just right.” Moore is at home in this kitchen. He has been cooking at The Bright Star for 26 years—since he was 15-years-old. Add a salad, and this dish makes a lovely seafood supper.
Ingredients:
2 ½ Cups raw shrimp
3 Cups steamed red snapper
8 Ounces margarine
1 Cup grated Parmesan cheese
4 Cups whole milk
6 eggs
8 ounces white wine
1 cup all purpose flour
Greek Seasoning to taste
1 Teaspoon salt
Procedure:
Put margarine in a pan on the stove, over medium heat. Pour milk into another pan on the stove, over medium heat. Crack eggs into a bowl. Beat eggs with a whisk. Add snapper and shrimp to beaten eggs. Add flour to melted margarine. Use whisk to incorporate. Add butter and flour mixture into pan of milk. Stir to incorporate, and pour into the bowl of the seafood and egg mixture. Add wine and stir. Spray inside of a large gratin or baking pan with Pam. Pour mixture into pan. Top with Parmesan cheese. Bake at 375 degrees for 25 minutes. Serves eight.
