Gourmet seafood cassolette.

2. Stir in flour and cook for 1 minute until lightly golden.

3. Slowly whisk in white wine and let it simmer for 1-2 minutes.

4. Add seafood stock, followed by heavy cream, whisking until smooth.

5. Stir in Dijon mustard, lemon juice, and cheese, cooking until the sauce thickens (about 2 minutes).

6. Return the cooked seafood to the sauce, gently mixing to coat.