Tips and tricks on the seafood with leek gratin with the thermomix

12 tips and tricks about the thermomix recipe

• Use fresh and good quality leeks to obtain a stronger taste and a tender texture.
  
• Clean the leeks well to remove any traces of sand or dirt. Cut them into thin slices to facilitate cooking and tasting.
  
• Steam or sauté the leeks with a little olive oil until they are tender before incorporating them into the gratin.
  
• Feel free to use a variety of seafood to add diversity and flavor to your gratin. Mix shrimp, mussels, and squid for a delicious result.
  
• Make sure to drain the seafood well after cooking to avoid adding too much moisture to the gratin.
  
• Add spices and aromatic herbs to the béchamel sauce to give more flavor to the gratin. Try saffron, curry, or chopped parsley for a touch of originality.
  
• For a lighter version, replace some of the milk in the béchamel with vegetable or fish broth. This will reduce the fat content while retaining the flavor.
  
• Add a touch of dry white wine to the béchamel sauce for an even more refined flavor.
  
• For a crispier texture, sprinkle grated cheese and breadcrumbs on top of the gratin before gratiné in the oven.
  
• Let the gratin rest for a few minutes before serving. This will allow the flavors to blend and develop further.
  
• Serve the gratin with a squeeze of fresh lemon to enhance the seafood flavors.
  
• For a more elegant presentation, garnish the gratin with a few sprigs of chopped chives or fresh parsley before serving.