Featured in Rick Stein’s Secret France, his dish comes from a restaurant in Dieppe called Le Newhaven.

Video demo:

Details:

  • 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:

  1. Bring the stock to a simmer in a pan, then add the fish fillets and poach for one minute.
  2. Add the scallops and poach for another minute, then the prawns for a final minute.
  3. Remove them all with a slotted spoon and set aside.
  4. Add the wine, milk and cream to the stock and bring to the boil.
  5. Melt the 50g of butter in another large pan, add the leeks and cook for about 5 minutes until soft.
  6. Add the flour and stir well, then add the milk and stock mixture, a ladleful at a time.
  7. Keep stirring until all the liquid is incorporated and the sauce is smooth with no lumps.
  8. Bring the sauce to the boil, turn down the heat and leave to simmer for about 15 minutes.
  9. Preheat the grill.
  10. Grease 6 shallow ovenproof gratin dishes or one large dish measuring about 30 x 25cm.
  11. Add the poached fish, scallops and prawns to the pan and season with salt and pepper.
  12. Stir in the parsley, then transfer the mixture to the gratin dishes or dish.
  13. Mix the cheese with the breadcrumbs and sprinkle over the top.
  14. Place under the hot grill for 10 minutes until golden brown.
  15. 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.
  16. While the gratin is cooking, peel and core the apples and cut them into 2cm chunks.
  17. Melt the butter in a non-stick frying pan, then add the caster sugar and stir until the sugar has dissolved.
  18. 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.
  19. Serve the gratin with the caramelised apples on the side and some good bread.
  20. 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

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