Seafood Thermidor

Discover Seafood Thermidor, a budget-friendly twist on the classic French dish. Made with prawns, fish fillet, and squid in a rich, creamy wine sauce, it’s a taste sensation that’s sure to impress! 🦐 Dive into luxury with Seafood Thermidor! This budget-friendly twist on a French classic features prawn, fish fillet, and squid in a rich, creamy wine sauce that’s simply irresistible. Who’s ready to indulge? #SeafoodDelight 🍽️

Introducing Seafood Thermidor, the poorman’s alternative to Lobster Thermidor. Made with prawns, fish fillet, and squid, this dish offers all the creamy richness and decadent flavours of the original at a fraction of the cost. Inspired by the iconic French dish, Seafood Thermidor is cooked in a rich, creamy, cheesy wine sauce that’s simply irresistible.

Thermidor isn’t just a dish; it’s also a month in the French Republican Calendar, marking a significant period during the French Revolution. Named after the Greek word “Thermal,” meaning hot, Thermidor was the season when the coup against Robespierre took place, leading to his ousting and execution.

The origins of Lobster Thermidor are shrouded in mystery, with some attributing its creation to Napoleon Bonaparte and others to a Parisian restaurant named Chez Marie. Regardless of its inception, Lobster Thermidor quickly became synonymous with French culinary excellence.

Seafood Thermidor captures the essence of its pricier counterpart, offering a bold, flavourful experience that’s sure to delight your taste buds. The combination of prawns, fish fillet, and squid provides a symphony of seafood flavours, enhanced by the creamy, cheesy wine sauce. It’s a dish that’s both indulgent and comforting, perfect for any occasion.

To complement the rich flavours of Seafood Thermidor, opt for light vegetable sides that won’t overpower the dish. Bright and vibrant vegetables like broccoli, carrots, or green beans provide a refreshing contrast to the creamy sauce. At home, we serve our seafood thermidor with rice off course as we are Filipinos, which pairs really well with that rich sauce. A side of buttered vegetables completes the experience, adding an extra layer of indulgence to your meal.

Whether you’re hosting a dinner party or simply craving a taste of French-inspired cuisine, Seafood Thermidor is a must-try dish. With its budget-friendly ingredients and luxurious flavours, it’s sure to become a favourite in your household. Indulge in the richness of Seafood Thermidor and elevate your dining experience to new heights.

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Seafood Thermidor

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Freestyle

Description

Discover Seafood Thermidor, a budget-friendly twist on the classic French dish. Made with prawns, fish fillet, and squid in a rich, creamy wine sauce, it’s a taste sensation that’s sure to impress!


Ingredients

Units Scale
  • 500 g white fish fillet, cut into bite-sized chunks
  • 300 g baby squid, cleaned and sliced
  • 300 g prawns, peeled and deveined
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 cup clam stock
  • 1 cup heavy cream
  • 1/2 cup dry white wine
  • 1/2 cup grated Gruyère or Parmesan cheese
  • 2 tbsp Dijon mustard
  • 2 tbsp fresh parsley, chopped
  • salt
  • freshly ground black pepper
  • 1/2 cup panko breadcrumbs
  • oil

Instructions

  1. In a large skillet, heat some cooking oil over medium heat. Sauté the onion and garlic until softened and fragrant, about 2-3 minutes.
  2. Add the fish fillet, baby squid, and prawns to the skillet. Cook until the seafood is just opaque and cooked through, about 3-4 minutes. Remove the seafood from the skillet and set aside.
  3. In the same skillet, melt the butter over medium heat. Sprinkle in the flour and cook, stirring constantly, until it forms into a roux, about 1-2 minutes.
  4. Slowly pour in the fish or seafood stock and white wine, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook until slightly thickened, about 2-3 minutes.
  5. Reduce the heat to low and stir in the heavy cream and grated cheese. Continue to cook until the cheese has melted, and the sauce is smooth and creamy, about 2-3 minutes.
  6. Stir in the Dijon mustard and chopped parsley.
  7. Season the sauce with salt and pepper to taste.
  8. Return the cooked seafood to the skillet, gently folding it into the sauce until evenly coated.
  9. Transfer the seafood mixture to a large baking dish, spreading it out evenly.
  10. Sprinkle extra grated cheese on top if desired, top it with panko breadcrumbs for added texture. Place the baking dish in a 200C preheated oven and bake for 15 minutes, or until the top is golden and bubbly.
  11. Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley.
  12. Serve.

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8 Responses

  1. This looks amazing! Thanks for introducing a new dish to me.

  2. That looks delicious! And the recipe sounds so good, and so doable!

  3. Michelle says:

    Perfect for seafood lovers! So creamy, savory and delicious.. my type of comfort food!






  4. Inger says:

    This looks amazing and even with the substitution I’m sure it’s amazing.. I am getting ready to work on a shrimp bisque (If my brother ever gets his lobster bisque recipe to me)!

  5. I’ve had the lobster version of this dish, and it was fantastic. I love the “poor man’s version” using different seafood. Sounds like comfort food at its best!!






  6. Hannah says:

    Wow, what a throwback! I haven’t heard that recipe name in ages. It’s definitely next-level indulgence and a nostalgic splurge.

  7. Yeah, I think I’ve heard of Thermidor, but I definitely never made it – nor even tried. While seafood and cheese may be quite an unusual combination for me, it sounds absolutely delicious (and it looks phenomenal!)

  8. I absolutely love Lobster Thermidor but, since lobster is so expensive and hard to get, this is a really great alternative. Thanks so much, Raymund.

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