Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a saucepan, melt the butter over medium heat and add the chopped onion and carrots. Cook until the vegetables are softened.
3. Add the seafood, merlu fillet, and white wine to the saucepan. Season with salt, pepper, and fish stock. Let it simmer for a few minutes.
4. In a separate saucepan, prepare the béchamel sauce by combining the milk, cornstarch, butter, salt, and nutmeg. Cook over low heat until the sauce thickens.
5. Add the cooked rice and half of the béchamel sauce to the seafood mixture. Stir gently to combine.
6. Grease individual gratin dishes with butter and sprinkle breadcrumbs on the bottom.
7. Divide the seafood mixture into the prepared gratin dishes.
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