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Au gratin seafood such as langoustines, boiled mussels and lobster. Let yourself taste it!
4–8 Norway lobsters
500 g of boiled mussels
2 dl Västerbottensost®, grated
2 slices of sourdough bread
1 clove of garlic
1 cup parsley, chopped
2 tsp dried red chili
2 tablespoons olive oil
2 tablespoons butter
Freshly baked bread
Au gratin seafood with Västerbottensost®
Cut the sourdough bread into smaller pieces and mix in the food processor together with the other ingredients so that it turns into a rustic breadcrumbs.
Divide and clear larger seafood, such as lobster and cooked langoustines, then place in a baking dish.
Open the cooked mussels and lay out in the baking dish, open oysters and scallops and also put them in the mold.
Click the topping over the seafood and au gratin in the middle of the oven for about 5–7 minutes.
Serve directly with some freshly grated Västerbotten cheese, lemon, fresh herbs and good bread.
4 / 5. 1
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