Rick Stein Fish Gratin Food
SEAFOOD GRATIN WITH CARAMELISED APPLES
The smell of cheese in many decent restaurants in France is what differentiates them from similar restaurants in the UK. In this recipe, it will be the smell of the bubbling emmental cheese on the seafood gratin. I thought the accompanying caramelised apple might be a bit too 'Normande' for foreign consumption but it was actually really nice.
Provided by Rick Stein
Categories Main course
Yield Serves 6
Number Of Ingredients 18
Steps:
- For the gratin, bring the stock to a simmer in a large saucepan. Add the fish and poach for 1 minute. Add the scallops and poach for another minute. Add the prawns and poach for a final minute. Remove all the seafood with a slotted spoon and set aside. Add the wine, bring to the boil and reduce for 5 minutes. Then add the milk and cream and reduce to a simmer.
- Meanwhile, melt the butter in another large saucepan, add the leeks and cook for about 5 minutes until soft. Add the flour, stir well and then add the milk and stock mixture, a ladleful at a time. Keep stirring until all the liquid is incorporated and the sauce is smooth with no lumps. Bring the sauce to the boil, turn down the heat and leave to simmer for about 15 minutes. Preheat the grill to high.
- Grease six shallow ovenproof gratin dishes or one large baking dish measuring about 30x25cm/12x10in. Add the poached fish, scallops and prawns to the leek sauce and season with salt and pepper. Stir in the parsley and transfer the mixture to the gratin dishes or dish.
- Mix the cheese with the breadcrumbs and sprinkle over the top of the gratin. Place under the hot grill for 10 minutes until golden-brown and the contents is bubbling.
- For the caramelised apples, melt the butter in a non-stick frying pan. Add the caster sugar and stir until the sugar has dissolved. Add the apple chunks and stir to coat them in the caramel. Cook for about 10 minutes, or until the apples have softened and are covered in the caramel sauce.
- Serve the gratin with the caramelised apples and bread on the side.
CHEESY SEAFOOD GRATIN
We used salmon and haddock in this creamy oven bake, but use your favourite fish of choice
Provided by Cassie Best
Categories Dinner, Fish Course
Time 40m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6 and heat the oil in a large frying pan. Add the leeks and some seasoning, and cook for 10 mins until really soft. Stir in half the parsley and spoon into 2 gratin dishes.
- Divide the fish between the 2 dishes, mix the mustard into the cheese sauce and spoon over the top of the fish. Place on a baking tray and cook for 15 mins - you can put the bread in the oven to warm through for the last few mins if it is a little stale. Remove the bread from the oven and turn the grill on to brown the tops of the gratin for 2 mins, then remove from the oven. Scatter the gratin with the remaining parsley and serve with chunks of bread to mop up.
Nutrition Facts : Calories 578 calories, Fat 37 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 41 grams protein, Sodium 3 milligram of sodium
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