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Sweet leek & seafood gratin
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Serves: 6
500g fish pie mix
500ml whole milk
60g unsalted butter
2 bay leaves
3 trimmed leeks, sliced into rounds
3 tbsp plain flour
25g curly leaf parsley, finely chopped
1 lemon, zested and cut into wedges
125g Gruyère, coarsely grated
1 British Blacktail Medium Free Range Egg yolk
150g raw king prawns
75g dried breadcrumbs
1. Preheat the oven to 200ºC, gas mark 6. Put the fish pie mix into a large saucepan with the milk, bring to a simmer then turn off and cover with a lid. Leave for 3 minutes, then remove the fish and set aside, reserving the milk.
2. Melt the butter in a large frying pan, add the bay leaves and leeks, season and cook over a low heat for 10-15 minutes, covered, until soft. Stir in the flour and cook for 2 minutes before slowly stirring in the reserved milk until it’s all incorporated. Simmer for 2-3 minutes, then turn the heat off, remove the bay leaves and beat in the parsley, lemon zest, 50g cheese and the egg yolk.
3. Place the reserved fish and prawns into an ovenproof dish (about 26x20cm) pour over the sauce then sprinkle over the breadcrumbs and remaining cheese. Bake for 15-20 minutes until golden and bubbling. Serve with the lemon wedges.
Typical values per serving:
Energy |
1,778kJ 425kcals |
---|---|
Fat | 21g |
Saturated Fat | 11g |
Carbohydrate | 24g |
Sugars | 5g |
Protein | 33g |
Salt | 1.3g |
Fibre | 1.9g |
This recipe was first published in Tue May 19 11:57:10 BST 2020.
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