YORK TOWNSHIP, PA — Harry and Adrienne Tassou from Olivia’s Authentic Mediterranean Cuisine in Gettysburg stopped by the Fox43 Kitchen on Tuesday.
For more information: https://www.oliviasgettysburg.com/
Shrimp & Salmon Gratin
Served along w grilled Asparagus
1/2 lg head Cauliflower (washed & florets trimmed) - toasted
2 tbsp E.V.O.O.
1 cup heavy cream
Pinch - kosher salt
Pinch - black pepper
4 tbsp Romano Cheese
1 cup sharp Vermont Cheddar - shredded
1/2 cup seasoned croutons (fresh baked then crumbled)
1 cup Yukon Gold Potatoes - thinly sliced& quickly blanched
1/2 tsp Dijon mustard
1/4 tsp nutmeg - freshly grated
2 scallions - chopped
2 oz white wine
1 lb Salmon - grilled to a medium temp
1/2 lb shrimp (USA wild caught)- peeled, deveined, & steamed
On a roasting pan, lay out the cauliflower and drizzle w the E.V.O.O., then season w the salt & pepper. Roast in the oven (preheat to 400*F) until a light golden brown. Set aside until time to assemble gratin.
Wash, dry, peel, & thinly slice potatoes. Place them in boiling salted water to quick blanch approx 1 minute. Set aside, spreading them out to quickly cool.
Gratin Sauce:
In a sauce pan, melt garlic butter, add E.V.O.O. & white wine. Whisk in the Dijon mustard, nutmeg, & salt & pepper. Add heavy cream & Romano cheese. Mix well. Add Vermont shredded Cheddar & scallions. Sauce should be thickened & creamy.
