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Before starting this Seafood Parmentier recipe, make sure you have organised all the necessary ingredients.
Peel the potatoes...
... and cook them in boiling water. Immerse the potatoes in salted cold water, then bring to a boil.
Brown the defrosted seafood in olive oil. Season with salt and pepper.
Chop the garlic...
... and add to the seafood. Stir for about 3 minutes. Add half of the bisque and stir for a further 3 minutes.
Make the sabayon, which will serve as the top layer for the gratin. Clarify 2 eggs and keep the yolks. In a saucepan, place the egg yolks with 2 tablespoons of water. Season with salt and pepper.
Whip the sabayon, whisking constantly in 8-shaped motions, over a bain-marie or on low heat. Set aside.
When the potatoes are cooked, process them through a food mill.
Add the butter...
... and the milk (heated beforehand). Season with salt and pepper.
In a frying pan, reduce the cooking juices from the seafood, then add the remaining bisque and combine.
Add the whipping cream...
... and reduce over medium heat for 3 or 4 minutes.
Place a deep tart ring (diameter 12cm) in the centre of a serving plate. Arrange a layer of seafood preparation.
Add a layer of mashed potatoes...
... and even the surface with a spatula.
Spread a thin layer of sabayon on top, then sprinkle breadcrumbs over the surface.
Transfer the plate in a hot oven (grill function) or in a salamander...
... until you obtain a brown gratin.
Gently release the ring.
Decorate each plate with a few drops of seafood sauce.
Serve immediately. Bon appétit!
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