For the bechamel sauce
60 ml (1/4 cup) butter
60 ml (1/4 cup) all-purpose flour
250 ml (1 cup) fish stock (see note)
250 ml (1 cup) milk
125 ml (1/2 cup) Six Pourcent Bergeron cheese
30 ml (2 tbsp) minced chives
2 ml (1/2 tsp) Dijon mustard
2 ml (1/2 tsp) salt
Freshly ground black pepper
Note: Fish stock is sold in cans in the dish section of the grocery store. You can also buy it frozen from the fish store.
For the filling
1 medium-sized potato, diced, or 6 baby potatoes, diced
15 ml (1 tbsp) extra-virgin olive oil
1 shallot, minced
1/2 fennel bulb, diced
400 g (14 oz) scallops, thawed and patted dry (20-40 size)
225 g (8 oz) cold water shrimp, thawed and patted dry
For baking
125 ml (1/2 cup) panko crumbs
15 ml (1 tbsp) fresh dill, chopped finely, or 2 ml (1/2 tsp) dried dill
5 ml (1 tsp) extra-virgin olive oil
2 ml (1/2 tsp) sea salt flakes
250 ml (1 cup) grated Six Pourcent Bergeron cheese
For the bechamel: In a saucepan, melt the butter over medium heat. When the butter is melted, add the flour and whisk continuously for 1 minute. Gradually whisk in the fish stock, then whisk in the milk. Bring to a boil, stirring to prevent sticking. Lower the heat and simmer until the sauce is thick and creamy, about 5 minutes. Add the Six Pourcent Bergeron cheese and whisk until it is melted, and the sauce is smooth. Whisk in the Dijon mustard, chives, salt, and pepper. Remove from the heat, cover, and set aside.
For the filling: Preheat the oven to 200°C (400°F).
Boil the diced potatoes until tender, about 8 minutes. Drain and set aside.
In a large skillet set over medium heat, warm the olive oil, then add the fennel and shallot. Cook, stirring, for 5 minutes. Add the potatoes, scallops, and shrimp, and stir for 2 minutes. Add the hot bechamel sauce and stir to incorporate. Simmer for 5 minutes, then remove from the heat.
In a small bowl, mix together the panko crumbs, dill, olive oil, and salt.
Set six shell-shaped ceramics dishes or ramekins over a baking sheet. Divide the seafood filling between the dishes. Cover with the grated Six Pourcent Bergeron cheese, then sprinkle with seasoned panko crumbs.
Bake for 10 minutes, then broil to brown if necessary. Serve with a green salad and crusty bread.