Gourmet seafood cassolette.

2 tbsp olive oil

2 tbsp all-purpose flour (or almond flour for low-carb)

½ cup dry white wine

1 cup seafood or fish stock

½ cup heavy cream

½ cup grated Gruyere or Parmesan cheese

½ tsp Dijon mustard

1 tbsp lemon juice

1 tbsp fresh parsley, chopped

For the Topping:

½ cup panko breadcrumbs (or crushed pork rinds for keto)

¼ cup grated Gruyere or Parmesan cheese