Featured in Rick Stein’s Secret France, his dish comes from a restaurant in Dieppe called Le Newhaven.
- Serves: 6 people
- Prep time: 30 mins
- Cook time: 20 mins
- Total time: 50 mins
Seafood gratin ingredients:
- 450ml Fish stock
- 400g white fish fillets, skinned and cut into 2cm pieces
- 200g cleaned scallops
- 400g raw prawns, peeled
- 50ml white wine
- 150ml whole milk
- 100ml double cream
- 50g butter
- 2 leeks, cut in half lengthways, washed and sliced
- 50g plain flour
- Small handful flat leaf parsley, chopped
- 80g Emmental cheese, grated
- 50g panko breadcrumbs
- Salt and black pepper
Caramelised apples ingredients:
- 3 or 4 dessert apples
- 3 tbsp unsalted butter
- 2 tbsp golden caster sugar
How to make:
- Bring the stock to a simmer in a pan, then add the fish fillets and poach for one minute.
- Add the scallops and poach for another minute, then the prawns for a final minute.
- Remove them all with a slotted spoon and set aside.
- Add the wine, milk and cream to the stock and bring to the boil.
- Melt the 50g of butter in another large pan, add the leeks and cook for about 5 minutes until soft.
- Add the flour and stir well, 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.
- Grease 6 shallow ovenproof gratin dishes or one large dish measuring about 30 x 25cm.
- Add the poached fish, scallops and prawns to the pan and season with salt and pepper.
- Stir in the parsley, then transfer the mixture to the gratin dishes or dish.
- Mix the cheese with the breadcrumbs and sprinkle over the top.
- Place under the hot grill for 10 minutes until golden brown.
- If you’ve made the gratin in advance and let it cool down, preheat the oven to 200°C/Fan 180°C and bake for 15–20 minutes until the top is brown and the filling is bubbling.
- While the gratin is cooking, peel and core the apples and cut them into 2cm chunks.
- Melt the butter in a non-stick frying pan, then add the caster sugar and stir until the sugar has dissolved.
- Add the apple chunks and stir to coat them in the butter, then cook for about 10 minutes until the apples have softened and are covered in a caramel sauce.
- Serve the gratin with the caramelised apples on the side and some good bread.
- You can also use cooked or frozen seafood, such as prawns, scallops and lobster, if you like. Just add them to the pan with the poached white fish.
Credit – © Rick Stein’s Secret France 2019