Seafood Florentine Casserole
You guys, as I write these words, I am in a state of complete shock.
Totally, completely shocked. Traumatized, even…
You see, my daughter, my beloved daughter, my good pal, my best friend, flesh of my flesh, blood of my blood, my bestest favoritest daughter in the whole wide world, well it looks like she just decided to make me a grand-mother. Just like that. A GRAND-MOTHER!!!
I can’t believe it. No matter how often I turn the news in my mind, it just sounds surreal. .
A GRANDMA! ME! – Seriously, do I look like a grandma to you?
Okay, I mean, I probably asked for it, seeing as how I chose to start young in life and all, but still. I was simply not prepared for this.
Every time I dare actually speak the word out loud, I cringe! I am seriously traumatized.
Don’t get me wrong, now. I am extremely happy for her, thrilled, ecstatic even at the idea of her having a baby. And I just can’t wait to see and hold hat little bundle of joy in my arms and shower him or her with love and kisses. I only wish that his or her arrival didn’t have to, by definition, change my status to that of GRANDMA!
MOM was ample good and very much okay with me. I could’ve lived with that for a very long time still.
Hmpft. Granny Sonia. Guess I’m gonna have to get used to that; I still have a few months ahead of me to get this to sink in! Hopefully it will…
In the meantime, I’ll have to concentrate on food, instead. Hey, maybe I need to come up with paleo baby food recipes! Now here’s something to think about. But for now, I think I better get back to this seafood casserole…
If like me you’re a big time seafood aficionado, then you NEED this Seafood Florentine Casserole in your life, ‘cuz let me tell ya, this seriously delivers!
We need to start by making my favorite Faux-Béchamel sauce. Basically, we’re talking cauliflower (with a little bit of onion and garlic) cooked in a good quality broth or stock.
I chose to use chicken stock this time because that’s what I had on hand, but for this casserole, you could very well use bone broth, vegetable stock or even better yet, a good fish stock!
Whatever you do, make sure that you also hold on to all the liquid that comes out of your seafood as it drains and throw it in that pot, as this will add TONS of flavor to your Béchamel.
Once your cauliflower is really good and tender, ladle it right into your blender, along with all the cooking liquid, of course!
Give that a good spin until it’s reduced to a creamy puree, then add ghee, fresh thyme and anise essential oil and process again on high speed until super smooth and silky in consistency. Set that aside for the moment.
Now,while the star anise is entirely optional, I would strongly suggest that you do add it, unless you absolutely despise black licorice. The depth of flavor that it confers to the dish is simply astonishing. It really is surprising what a few little drops can do.
Time to work on the spinach. I find the quickest and most convenient way to cook spinach is in the microwave. Simply place your chopped spinach in a large bowl and throw it in the microwave for 1 or 2 minutes or until it’s just wilted.
Then, give it a few minutes to cool and squeeze out the excess water. And I mean really. Squeeze it ALL out. You do NOT want to introduce all that excess moisture into your sauce. That or the intense green color, for that matter… it might look very nice on its own, but I suspect it would make your sauce turn some shade of khaki on top of making it watery. Ugh! Not what I would call appetizing.
While your spinach is cooling, add a generous amount of cooking fat (such as ghee or lard or coconut oil) to a heavy skillet set over high heat and cook your mushrooms, which you will have lovingly sprinkled with salt and pepper, until they get nice and golden brown on all sides.
Add the cooked shrimp, raw scallops, chopped smoked salmon, wrung spinach and cooked mushrooms to large mixing bowl.
Pour the “Béchamel” sauce all over top and mix delicately until all the ingredients are evenly combined.
Transfer this mixture to an oven safe baking dish
And sprinkle the chopped macadamia nuts all over the top.
I really like macadamia nuts here because of their intense crunchiness and very subtle flavor, but if you do not have them on hand, you could very well use some other kind of nut. I think Brazil nuts would be an exceptional replacement choice, but pine nuts would be also work superbly well. Almonds or walnuts would also make very decent substitutes!
Bake your casserole in the oven for 25 minutes; after that time set the oven to broil for 2-3 minutes or until the nuts take a nice golden coloration.
Garnish with reserved smoked salmon and fresh thyme.
Now allow this to rest for 15-20 minutes before serving.
I know, this is pure torture: I bet it smells sooooo good right now and your tummy is probably grumbling and protesting loudly, but trust me, you WANT to let this rest. If you don’t, you’ll only end up serving a soupy, watery mess. That sauce needs a little bit of time to set, so let it!
Go outside, take a walk or something! Set the table. Dust the living room. Meditate… I’m sure you can think of something to keep you occupied!
Has it been 15 minutes already? This wasn’t so bad, was it?
Time to sit yourself down with a bowl of this heavenly seafood concoction. Prepare to be thrown, too! This isn’t your typical seafood casserole where each bite comprises of mostly chunks of white potatoes, pieces of mushrooms and, if you’re lucky, one measly little shrimp or canned clam. No way, Jose! This dish is a veritable deluge of soft and chewy shrimp, scallops and smoked salmon, among which the presence of spinach and mushrooms shines agreeably but subtly enough, while the crunchiness of the macadamia nuts offers a hint of additional character to every bite.
For real, this one will now be part of my regular rotation, that’s for sure. It’ll even get added to my list of “fit for entertaining” dishes.
Although I’m not sure it would be suitable for a baby shower…
Seafood Florentine Casserole
- 454 g 1lb raw sea scallops, drained
- 454 g 1lb cooked Nordic shrimp, drained
- 250 g 1/2 pound smoked salmon, chopped (save about 50g to garnish)
- 250 g 1/2 pound spinach, roughly chopped
- 227 g 1/2 pound mushrooms, sliced
- 1/2 cup macadamia nuts, finely chopped
For The "Bechamel"
- 1 small onion, chopped
- 2 cloves garlic, minced
- ½ teaspoon Himalayan salt
- ½ teaspoon freshly cracked black pepper
- 1 large head cauliflower, roughly chopped
- 1½ cup light chicken stock
- Draining liquid from scallops and shrimp
- ¼ cup ghee
- 1 teaspoon fresh thyme
- 3-5 drops star anise essential oil
- Preheat the oven to 375F and set the shrimp and scallops to drain in a fine mesh sieve placed over a bowl to collect the juices.
- Add onion, garlic, salt and pepper to a medium saucepan. Cook over medium heat for one or two minutes, until fragrant and slightly softened.
- Throw the cauliflower florets in and continue cooking for a minute or two.
- Add chicken stock and liquid obtained from draining the seafood, cover and bring to the boil; lower heat and continue cooking until the cauliflower is tender, about 5-7 minutes.
- Ladle the cauliflower mixture into your blender; add ghee, fresh thyme and anise essential oil and process on high speed until super smooth and silky in consistency. Set aside.
- Place the spinach in the microwave for 1 or 2 minutes or until just wilted, allow to cool slightly then squeeze out excess water. Set aside.
- Add a liberal amount of cooking fat in a heavy skillet set over high heat. Add the mushrooms, sprinkle with salt and pepper and cook until nice and golden brown on all sides.
- Add seafood, spinach and mushrooms to large mixing bowl. Pour bechamel over top and mix until evenly combined.
- Transfer this mixture to an oven safe baking dish and sprinkle with the chopped macadamia nuts.
- Bake in the oven for 25 minutes; after that time set the oven to broil for 2-3 minutes or until the macadamia nuts take a nice golden coloration.
- Allow to rest for 15-20 minutes before serving.
- Garnish with reserved smoked salmon and a little bit of fresh thyme
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
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20 Comments on “Seafood Florentine Casserole”
That looks really good! And not that hard to make either. Congratulations on your daughter’s pregnancy. You don’t look like a grandma. That makes it more fun right? Being the cool young grandma?
Yeah, I guess when you think of it this way… I’ll be a cool young grandma! A grandma, still, but a cool young one. I almost kinda like the sound of that! 😀
Thanks a bunch for your kind words!
Oh Sonia this looks absolutely divine. Casseroles are my ideal meal. Leftovers are my best friend for work and the jealousy from my coworkers would make it all the better 😉
And you are absolutely going to LOVE being a grandma! I can’t picture you being referred to as grandma. I picture you more like one of those grandmas with a bedazzled leather jacket that says too young to be a grandma lol. We just had a new (unexpected) addition and she just came right in and stole our hearts. Be prepared to spend all spare money on cute clothes and unnecessary cuteness.
OMG, I have GOT to get me one such leather jacket! One that says EXACTLY that! 😉 And to be honest, I get the feeling that the purchasing of unnecessary cuteness will begin way before that grandchild of mine actually comes into this world…
Oh, and about that casserole, it reheats brilliantly in the microwave, making it an ideal contender for making your coworkers green with envy!
You know I’m not big on shrimp but since you used mushrooms who am I to say no???
Looks really great Sonia and the step-by-step pictures are awesome!
What? That’s it? And you’re not even making fun of me for being an old granny? How very sweet of you, honey! 🙂
OMG congratulations Sonia!!!! Actually Granny Sonia sounds adorbs if you ask me 🙂
Anyway this Seafood dish looks amazing as always! Love love seafood! I’ve got a feeling you will be gravitating towards creating baby friendly paleo dishes soon 😉
Awww, thank you Jenny! You are making me feel so much better. My daughter asked me how I wanted my grand-child to call me and I thought about it for a while, then I finally decided on granny. Yeah, I do think that it suits me well! And you might be right about the baby friendly paleo food thing… I think I need to get me a Vitamix now, seriously! 😉
that is so exciting for you sonia!! i know my mom is always talking about how she wants grandkids but my sister and i don’t want kids haha we just tell her to get used to that idea so it sinks in, but she still doesn’t let up!
this casserole looks amazing! i am so glad you cooked the smoked salmon with it. i do not like the texture or taste of smoked salmon in it’s “out of the package” state. it is just so slimy and i literally gagged when i tried it one time! it tastes amazing in scrambled eggs though. i am definitely going to try this recipe and report back! i’ll post a pic on your wall after i make it.
I so can’t wait until you try this, Joanna, and I really look forward to seeing the picture! I only hope that you like it as much as I did, and I hope it turns out as good as the pork did! 🙂
Wow! Lots of ingredients in this one – must be an abundance of flavours. Pinning to Pinterest, and looking forward to giving it a try!
My oldest child, my step-daughter, made me a grandma at the ripe old age of 35. I absolutely love being a grandma! My granddaughter has a LOT of grandparents (one of the benefits of the modern blended family) and so I became “Nandi”- her pronunciation of “Grandma Andi”.
I’ve never tried a cauliflower-based bechamel, but now I’m intrigued. I love seafood!
35??!?!? Oh my! That’s just awesome, Andi! Thank you so much for posting this, now I feel so much better. I think it’s really great to be a young grandma after all. And I LOVE the nickname Nandi. I hope my grand-child “comes up” with something just as cool for me! 🙂
Just made this for dinner tonight and it was fabulous! I made a couple of alterations, however, as my husband and I aren’t fond of anise or smoked salmon, so I omitted them. I added a small amount of pecorino Romano to it before putting in the oven. The casserole was still very soupy after 20 minutes out of the oven, so I made a snap decision to make some pasta on the side. It was a big hit! Will definitely keep this one. Thanks for sharing this!!
Glad to hear this recipe was to your liking, Heather! Thanks a bunch for taking the time to let me know, too. I greatly appreciate that! 🙂
Won’t cooking the shrimp so long toughen them? Wonder if I should cook separately and mix in at the end before the nuts.
I suppose you could do that if you wanted to, Muriel. Nordic shrimp, however, are very small and don’t get so tough and chewy.
This looks fabulous! I’m about to start a sugar detox, and I’m looking for recipes I can use. This definitely fits the bill! Thanks for sharing, and (even though I’m very late to the news) congratulations on becoming a cool young granny!
Haha! Thank you much, Ellie! Hope you enjoy the recipe and that you find many more on the site to help you with your challenge! 🙂
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